Corn and Red Pepper Soup

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 5 cups corn
• 2 (14 ounce) cans chicken broth
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 18 teaspoon ground nutmeg
• 14 teaspoon Tabasco sauce
• 34 cup plain yogurt

1. In a large saucepan, heat oil.
2. Add onion and cook over medium heat, stirring until softened, 3 minutes.
3. Add garlic and cook 30 seconds.
4. Add corn and 2 cups water.
5. Bring to a boil.
6. Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.
7. Process corn mixture in food processor or blender to make a coarse puree.
8. Return to saucepan and add chicken broth and peppers.
9. Bring to a boil and cook for 1 minute.
10. Season with nutmeg and Tabasco.
11. Ladle into bowls and top with yogurt.

vegetable oil, onion, garlic, corn, chicken broth, red peppers, ground nutmeg, tabasco sauce, plain yogurt

Taken from www.food.com/recipe/corn-and-red-pepper-soup-479743 (may not work)