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• 1 cup chopped onion
• 2 tablespoons butter
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 4 cups fresh corn, cut from the cob (5 or 6 medium ears)
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1 cup evaporated milk or half-and-half

Gently sauté the onion in the butter in a Dutch oven or heavy saucepan until transparent and tender. Stir in the green and red peppers, corn, salt, basil, thyme and black pepper. Cover, reduce heat and simmer for 5 minutes. Stir in the chicken broth, cover, and simmer for 10 minutes.

Remove half of the vegetable mixture and place in a blender or food processor. Pulse until mixture is smooth. Return mixture to pan, stirring well. Add the milk, and cook until heated through. Do not boil. Makes 5 cups.

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