1. Melt butter in heavy large saucepan over medium heat. 2. Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes. 3. Add flour and stir 1 minute. The stirring for one minute is important. 4. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. 5. Mix in all the different corns and stir until corn is just heated through. (You do not need to defrost the frozen corn before adding). 6. Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup. If you prefer you can sauté them with the onion.). 7. Garnish with fresh cilantro and sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
