Oxmoor House JANUARY 1995
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.
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