Pennsylvania Corn Soup

• 1 c. sweet red pepper, finely chopped
• 1 c. finely chopped onion
• 4 tsp. corn oil
• 2 tsp. butter
• 4 tsp. whole wheat flour
• 2 c. milk
• 3 c. fresh or 1 pkg. frozen corn, divided
• 1 c. light cream or half and half
• 4 tsp. tamari
• dash of nutmeg and parsley for garnish

1. In large saucepan, cook the pepper and onion in oil and butter until tender.
2. Stir in the flour and continue stirring over low heat for 2 to 3 minutes.
3. Add milk slowly, stirring after each addition to prevent lumping.
4. Set aside.
5. Place 1 cup corn, cream and tamari in blender.
6. Process on medium speed until fairly smooth.
7. Add corn/cream mixture and remaining corn to the milk mixture.
8. Heat thoroughly and serve topped with a dash of nutmeg and garnish with parsley.

sweet red pepper, onion, corn oil, butter, whole wheat flour, milk, frozen corn, light cream, tamari, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=684402 (may not work)