This is another recipe that my friend, Amy, shared with me. Like her baked potato soup, this one does not disappoint.
1/2 cup butter
2 small onions, chopped
1 cup diced red bell pepper
1 tsp. ground cumin
1/4 tsp. ground red pepper
1/2 cup all-purpose flour
2 cups chicken broth
2 cups milk
1 (16-oz.) cans whole kernel corn, with liquid reserved
Melt butter in a large saucepan over medium heat; add onion and next 3 items and saute until vegetables are tender.
Add flour to mixture, stirring well. Gradually add broth, milk, and reserved corn liquid, stirring well.
Bring mixture to a boil, whisking until smooth. Add corn, stirring well.
Note: I usually make this soup early in the day according to the directions above. Then I transfer it to the crockpot (low heat) and let it simmer throughout the day. It really soaks up the flavor.