This is a big favorite around our house and a nice soup for Succos – or any other time.

Ingredients
¼ cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chiles
1 jalapeno pepper, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
¼ teaspoon cayenne pepper
6 ears fresh (or 4 15-ounce cans) corn
4 (32 ounce) boxes corn soup
2 scallions, green part only, chopped, for garnish

Preparation
In a large stockpot, melt margarine over medium heat. Add onion, green chiles, peppers and spices. Saute until vegetables are tender. Scrape corn kernels off cobs and stir into vegetables. Add boxes of soup and bring to a boil. Reduce heat and simmer for about 20 minutes. Garnish with scallions if desired.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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