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Sweet and Sour Corn Soup with Glazed Red Peppers



– 2 tablespoons Real California butter – 1 large onion, chopped – 1 tablespoon firmly packed brown sugar – 4 cups fresh or frozen corn kernels – 1 can reduced-sodium chicken broth 14 oz. – 1 teaspoon black pepper – 1 red bell pepper, finely chopped – 1 tablespoon balsamic vinegar – 1 clove garlic, finely chopped
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In a saucepan, melt 1 tablespoon of butter over medium heat. Add onion; cover and cook, stirring occasionally, about 7 minutes or until onion is soft. Add sugar; cook, uncovered, over medium heat, stirring occasionally, about 7 minutes or until onion browns. Add 3 cups corn, broth and pepper; bring to a boil. Cook over medium heat for 5 minutes. In 2 batches, process soup in food processor for 2 minutes. Return soup to saucepan; add remaining 1 cup corn kernels and 1 cup water. Bring to a boil. Ladle into bowls and garnish with Glazed Red Peppers.Makes 4 one-cup servingsNutrition Information Per Serving: 241 calories; 8 g fat; 15 mg cholesterol; 58 mg sodium; 40 g carbohydrate; 5 g fiber; 8 g proteinGLAZED RED PEPPERSIn a small saucepan, simmer pepper in 1/3 cup water over medium heat about 15 minutes or until very tender. Drain; add butter, vinegar and garlic. Cook over medium heat, stirring occasionally, about 5 minutes.Makes about 3/4 cup