Corn And Red Pepper Soup

• 2 Tbsp. butter or margarine
• 2 c. seeded and coarsely chopped red bell pepper
• 1 medium onion, thinly sliced
• 16 oz. chicken broth
• 10 oz. frozen whole kernel corn or 4 large, fresh ears, scraped
• 1/2 tsp. ground cumin
• 1/2 c. sour cream
• salt and white pepper
• unsalted, fresh sunflower seeds

1. In a heavy saucepan, melt butter and add bell pepper and onion; cook until crisp but tender.
2. Add chicken broth, corn and cumin. Bring to a boil over medium-high heat.
3. Reduce to low heat, cover and simmer 20 minutes or until corn is tender.
4. Pour into blender and process until smooth.
5. Return to pan and whisk in sour cream until blended.
6. Add salt and pepper to taste.
7. Reheat, but do not boil.
8. Garnish with sunflower seeds.
9. Serves 4.

butter, red bell pepper, onion, chicken broth, kernel corn, ground cumin, sour cream, salt, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056209 (may not work)