Rosemary Corn Soup

• 2 cups chopped onions
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 3 tablespoons butter, divided
• 7-1/2 cups fresh or frozen corn, divided
• 6 cups chicken broth
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1 medium sweet red pepper, chopped
• 1 cup half-and-half cream
• Salt and pepper to taste

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

onions, carrot, celery, butter, corn, chicken broth, fresh rosemary, garlic, cayenne pepper, sweet red pepper, cream, salt

Taken from www.tasteofhome.com/recipes/rosemary-corn-soup/ (may not work)