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Lisa Grant - Cherry Hill, NJ
Heat olive oil in a large heavy saucepan over medium to high heat. Add onion, red pepper and jalapeno pepper. Sauté for 4 to 6 minutes or until vegetables are tender. Add corn, 4 cups water and milk. Bring to a simmer for 25 to 35 minutes or until soup is thick and well blended. Stir occasionally so soup does not stick to pot. Season with salt and pepper to taste. If soup is too thick, thin with extra water. Place soup in bowls and garnish with cheddar cheese.
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