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1 stick margarine
1 small onion, diced
1 red bell pepper, diced
1 Tbsp garlic, chopped
1 Tbsp jalapeño pepper, chopped
pinch black pepper
pinch cayenne pepper
1 (16 ounce) can of corn, drained (reserve the juice)
1/2 cup flour
4 cups chicken broth
1 (16 ounce) can creamed corn
1/8 cup jalapeño juice (taken from a jar of peppers)
Milk, as needed...add enough to make good consistency
Saute first 8 ingredients on low heat for 10 minutes, then add the flour and Cook on low for 5 minutes. Add
chicken broth, creamed corn, reserved juice from the can of corn, jalapeño juice, and milk.
Bring to a boil, stirring frequently with a whisk.
When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much.
Let simmer for 15 minutes on low flame. Season with salt and pepper as needed.