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 Ingredients
3 cups frozen whole kernel corn or 6 fresh ears of corn
1-1/2 cups chicken broth
1 cup milk or light cream
Some black and red pepper
1/2 cup crumbled cheese
Method:
Cut off the kernels from the ears if you are using fresh corn on the cob. In a blender, combine half of the corn and all of the broth together. Blend until almost smooth. Combine the broth mixture and the remaining corn in a large saucepan. Stir in milk or light cream. Add the pepper. Heat thoroughly. Top each serving with cheese and garnish with whole peppers, if desired.
More this week: Egg Parathas
Published on 8th March 2002
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