2 tbsp. butter
1 c. chopped onion
1/2 c. minced celery
1 sweet red bell pepper, minced
4 c. fresh sweet corn (approximately 4 to 5 cobs worth)
1/2 tsp. salt
Freshly ground black pepper
1/4 tsp. thyme
1/2 tsp. dried basil
1 c. stock or water
1 c. evaporated milk (or reg. milk)

About evaporated milk: I like to use this as often as possible in place of cream, as it imparts a deep, rich flavor with much less butterfat. Low-fat evaporated milk is also available, and also good. This reduces the butterfat level even further.

1. In a medium-sized saucepan begin cooking the onions in the butter over medium-low heat, stirring. After about 3 to 5 minutes add celery, and keep cooking. Five minutes later, add peppers and corn.

2. Add seasonings, stir well and cover. Reduce heat; let it cook 5 minutes.

3. Add stock. Cover and simmer about 10 minutes. Using a blender or food processor, puree about half the solids in some of the soups own liquid.

4. About 10 minutes before serving time, add the milk. Don't actually cook the soup any further; simply heat it, gently! - to eating temperature. Preparation time: about 50 minutes. 3 to 4 servings.