2 tablespoons butter or margarine
1 teaspoon chili powder
1 cup each seeded and diced green and red bell peppers
1 1/2 cups fresh or frozen thawed corn kernels
6 cups chicken broth
1 cup whipping cream
1/4 teaspoon salt
In a 3 quart pan, melt butter over medium heat. Add chili powder and peppers; cook, stirring, for 3 minutes. Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes.
Whip cream with salt until stiff. Pour soup into a tureen, add whipped cream, and stir lightly. Makes 8 to 10 servings.