Title: Pimiento-Corn Soup
Categories: Soup Southern Vegetable
Yield: 4 Cups

3/4	c	Diced onion
2	tb	Butter or margarine, melted
2	c	White corn cut from cob
		(about 4 ears)
2	c	Chicken broth
1/4	ts	White pepper
1	cn	(5-oz) evaporated milk,
		Undiluted
1		(4-oz) jar diced pimiento
		Paprika

Saute onion in butter in a large saucepan 3 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth and pepper. Cover, reduce heat to low, and simmer 5 minutes. Stir in milk; cook until thoroughly heated. (Do not boil.) Add pimiento; stir well. Ladle soup into bowls; sprinkle with paprika.

Kathleen D. Stone Houston, Texas Submitted by John Hartman Indianapolis, IN 7 May 1996

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