Easy weeknight meal and reheats well for leftovers. I usually make quesadillas to go with this soup. Also good with crushed tortilla chips. Make your own chips by lightly brushing leftover corn tortillas with oil and cutting into sixths. Season with salt or spices and arrange in a single layer on cookie sheet. Bake until lightly browned.
12 oz. jar Roasted Red Peppers, diced
2 Tbsp. Veg. Oil
1 Onion, diced
32 oz. Frozen Corn
4 C. Chicken Stock
½ C. Heavy Cream
Heat oil in large saucepan. Add onion and sauté until softened and becomes translucent. Add to the pan, corn red pepper and liquid from the jar. Add the chicken stock. Simmer on low for 25 – 30 minutes. Puree until desired consistency. Stir in cream. Season with salt and pepper.