Creamy Corn Soup

• 5 ears corn, cleaned
• 1 onion, peeled and chopped
• 1 small green pepper, seeded and chopped
• 1 Tbsp. butter
• 2 c. chicken broth
• 2 egg yolks, lightly beaten
• 1 c. light cream
• dash of nutmeg
• 1/2 tsp. salt or to taste
• dash of pepper or to taste

1. Using a sharp knife, scrape kernels from ears of raw corn, reserving any corn liquid.
2. In a saucepan saute onion and pepper in butter until limp.
3. Add corn, corn liquid and chicken broth. Cover and simmer over medium heat for 5 minutes.
4. Cool to room temperature; then blend in blender until nearly smooth.
5. Combine egg yolks with cream and pour a little of the corn mixture into the egg mixture.
6. Mix together and then return egg and cream mixture to corn mixture.
7. Put it all back into the saucepan.
8. Add nutmeg, salt and pepper.
9. Heat, stirring occasionally, until hot. Do not boil.
10. Serve hot.
11. Serves 4 to 6.

corn, onion, green pepper, butter, chicken broth, egg yolks, light cream, nutmeg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603365 (may not work)