Rosemary Corn Soup

1. 1

   In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

2. 2

   Cool; process in batches in a blender or food processor until pureed. Return to the pan.

3. 3

   In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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