2 tbsp. butter
1 tsp. chili powder
2 c. largely diced green bell pepper
1 can (12 oz.) whole kernel corn with red and green sweet peppers
1 sm., dry, whole hot red pepper
6 c. reg.-strength chicken broth
Salt to taste
1 c. whipping cream
1/4 tsp. salt

Melt butter in a saucepan and stir in chili powder and green pepper. Cook, stirring, over moderate heat for about 3 minutes. Then add corn, red pepper and broth and bring to a boil, uncovered. Let simmer about 3 minutes; salt to taste, if needed.

Whip cream with 1/4 teaspoon salt until stiff. Pour soup into tureen and pile the whipped cream on top. Stir slightly and ladle mixture from bottom of dish (the corn settles) into individual bowls. Serves 8-10.