1 tbsp. vegetable oil
1/2 c. chopped sweet onion
1/3 c. green pepper, chopped
1 (17 oz.) can whole kernel corn, drained
1 (17 oz.) cream style corn
1 1/2 c. chicken broth
3/4 c. sherry (optional)
Dash of ground nutmeg
Salt and freshly ground pepper to taste
Bacon bits for garnish (optional)

In heavy 3-quart saucepan, heat oil over medium heat. Saute vegetables until soft. Add corn, broth, cream, sherry and spices. Bring to boil. Reduce heat to simmer, cover and cook 5 minutes.

To serve, pour into heated soup tureen or bowl. Makes 6 servings.