Creamy Corn Soup with Pepper

Name: Creamy Corn Soup with Pepper
Yield: 27
Ingredients: 2 cans of green corn; 4 cups of milk; 1/2 teaspoon of salt; black pepper to taste; 2 tablespoons of olive oil; 1/4 cup of chopped onion; 1/4 cup of chopped red bell pepper; 1/4 cup of chopped green bell pepper

1
2 cans of green corn
2
4 cups of milk
3
1/2 teaspoon of salt
4
black pepper to taste
5
2 tablespoons of olive oil
6
1/4 cup of chopped onion
7
1/4 cup of chopped red bell pepper
8
1/4 cup of chopped green bell pepper

Ingredients

1
2 cans of green corn
2
4 cups of milk
3
1/2 teaspoon of salt
4
black pepper to taste
5
2 tablespoons of olive oil
6
1/4 cup of chopped onion
7
1/4 cup of chopped red bell pepper
8
1/4 cup of chopped green bell pepper

Directions

1
Blend the corn and milk in a blender until smooth, twice
2
Pour into a pot
3
Bring to a simmer, then reduce heat and cook slowly for 15 minutes, stirring occasionally
4
Meanwhile, heat the olive oil in a skillet over medium heat, add onion and fry for 2 minutes or until lightly browned
5
Add peppers, increase heat and fry for 1 minute or until slightly charred but still crispy
6
Check the soup's seasoning and adjust with salt and black pepper
7
Serve the soup hot and top with a spoonful of the fried vegetables (onion and peppers)
8
Let it rest for 4 hours.