2 tbsp. butter
1 tsp. chili powder
1 tsp. dried hot pepper
2 c. diced green pepper
2 tsp. salt
6 c. chicken broth
1 can corn with red and green peppers
1 c. whipping cream + 1/4 tsp. salt

Melt butter in 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. Bring to a boil, uncovered. Let simmer about 3 minutes, salt to taste. Whip cream with 1/4 teaspoon salt until stiff. Pour soup into bowl and add cream on top. Stir lightly and ladle mixture from bottom of dish into individual bowls.

Makes 8-10 servings.