Photo by Alison Shaw

This creamy soup makes the most of sweet corn and colorful bell peppers. 

Serves 6

2 Tbsp. olive oil
1 medium onion, diced medium
1 large orange pepper, diced medium
1 large yellow pepper, diced medium
1/4 cup (1/2 stick) salted butter
3 Tbsp. flour
4 cups chicken or vegetable stock
1 cup cream
2 cups fresh Morning Glory Farm corn, cut off the cob
2 tsp. chopped fresh lemon thyme
Salt and pepper to taste

Sauté onion and peppers in olive oil for about 5-8 minutes.
Add butter and flour, cooking 3 minutes.
Add stick, cream and corn and cook until it thickens. Do not boil.
Add thyme and season to taste with salt and pepper.

From the book Morning Glory Farm and the Family that Feeds an Island.