American cream of corn soup

Ingredients for 6 servings:

• 50 g butter or margarine
• 2 m.-sized onion(s)
• 1 large red bell pepper(s)
• 2 can/n corn (corn kernels, weighing approx. 280 g each)
• 1 tbsp flour
• 500 ml vegetable broth (instant)
• 500 ml milk
• 150 g crème fraîche
• salt and pepper
• curry powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the bell pepper and cut it into small cubes or diamond shapes. Finely dice the onions. Sauté both in hot butter, add the corn, and sauté briefly. Dust with flour, pour in the broth and milk, stir well, and let everything simmer for 10 minutes. Finally, add the crème fraîche and season to taste. The original soup is quite a bit higher in calories: use 600 ml vegetable broth and 500 ml heavy cream instead of milk and crème fraîche—but my “light” version also tasted delicious to my guests!