This is an easy weeknight soup that can be made all year round.

3 cups frozen whole corn (if you are making this in the winter) or kernels from 6 ears of fresh corn (if you are making this in the summer)

2 cups chicken broth (pareve or real)

1-1/4 cups cooked small pasta

1 cup whole milk or nondairy creamer, depending on if you are making this dairy or pareve

¼ cup roasted red peppers, chopped

2 jalapenos, minced

Place 1-1/2 cups corn and the chicken broth in a large pot.  Purée.  Add the remaining corn and bring to a boil.  Reduce heat and simmer, covered, for about 3 minutes. Stir in cooked pasta, milk or creamer and peppers. Heat through.

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

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