Real Easy Corn Soup

• 1/4 c. cooking oil
• 1 to 2 medium onions, chopped
• 2 cans whole kernel corn
• 1/2 bell pepper, chopped
• 1/2 can Ro-Tel
• 2 to 3 c. water
• 6 to 8 ears of corn (small)
• 1/4 tsp. cayenne pepper
• sprinkle of sweet basil
• parsley flakes and onion tops (2)
• 1 (8 oz.) can tomato sauce
• 1/4 c. flour
• 2 cans creamed corn
• salt and pepper to taste

1. Saute onions and bell peppers in oil until golden brown, stirring frequently.
2. Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often.
3. Add drained whole kernel corn and smother for 10 to 15 minutes.
4. Add creamed corn to pot. Cook on low to medium heat for about 1 hour.
5. Add corn-on-the-cob and cook for 15 to 20 minutes more.
6. Make sure you have enough water at all times.
7. Use 2 cups of water to every can of corn to be on the safe side.
8. Thicken with flour.
9. Leftovers can be frozen.

cooking oil, onions, whole kernel corn, bell pepper, rotel, water, corn, cayenne pepper, sweet basil, parsley, tomato sauce, flour, corn, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4529 (may not work)