Ingredients: 1 cup diced onion 1⁄4 cup diced celery 1⁄3 cup diced sweet pepper (one color or a mixture of red, yellow, and green) 1⁄4 cup diced fresh or canned tomatoes 2 teaspoons brown sugar 2 cloves garlic, minced 1 teaspoon ground cumin 1⁄8 teaspoon dried oregano Pinch annatto (Mexican saffron) for color Pinch cayenne pepper or to taste 1 tablespoon flour 2 cups corn kernels 3 cups chicken broth OR 1 tablespoon chicken base (paste) plus 3 cups water 2 cups fat-free half-and-half

Directions: Place onion, celery, sweet pepper, tomatoes, and brown sugar in a large nonstick saucepan; cook over medium-high heat until tender. Add minced garlic, cumin, oregano, annatto, cayenne, and flour; stir well. Stir in corn and broth. Bring to a full boil. Reduce heat and simmer 10 minutes for flavors to blend. Stir in half-and-half. Heat thoroughly. Garnish as desired. (Recipe from Norita Solt of Bettendorf) *See more recipes in our soups & stews collection