Pennsylvania Corn Soup - cooking recipe

Ingredients

1 c. sweet red pepper, finely chopped
1 c. finely chopped onion
4 tsp. corn oil
2 tsp. butter
4 tsp. whole wheat flour
2 c. milk
3 c. fresh or 1 pkg. frozen corn, divided
1 c. light cream or half and half
4 tsp. tamari
dash of nutmeg and parsley for garnish

Preparation

In large saucepan, cook the pepper and onion in oil and butter until tender.
Stir in the flour and continue stirring over low heat for 2 to 3 minutes.
Add milk slowly, stirring after each addition to prevent lumping.
Set aside.
Place 1 cup corn, cream and tamari in blender.
Process on medium speed until fairly smooth.
Add corn/cream mixture and remaining corn to the milk mixture.
Heat thoroughly and serve topped with a dash of nutmeg and garnish with parsley.