Note: Dice all vegetables in 3/8″ to 1/2″ cubes and potatoes in 1/2″ to 3/4″ cubes.
Ingredients:
4 ounces of butter
3/4 of a pound of diced onions
1 1/2 pounds of tender corn (you could use up to 2 pounds of tender corn with great results on this recipe). If using previously frozen or canned corn I recommend to drain it very well before making the soup.
6 oz of diced red bell pepper
2 oz of diced green bell pepper
4 oz of diced celery
3/4 of a pound of diced potatoes (with the skin or without it, this is up to personal choice). Red potatoes with the skin on yield great results on this recipe.
4 oz of all purpose flour
1 quart of chicken stock
1 quart of heavy cream
1 tablespoon of salt
1 tablespoon of sugar
1/2 a teaspoon of ground white pepper
1 1/2 a teaspoon of cayenne pepper (optional)
