Creamy Corn & Bell Pepper Soup

• 🫒1 tbsp olive oil≈ $0.15
• 🧅1/2 cup diced onion≈ $0.30
• 🌶️1/2 cup diced bell pepper≈ $0.60
• 🥄1 cup corn kernels≈ $0.90
• 🍞2 tbsp all-purpose flour≈ $0.50
• 🥛2 cups milk≈ $2.65
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🧈1 tbsp butter (for richness, optional)≈ $0.35

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Heat olive oil in a saucepan over medium heat. Add diced onion and bell pepper, sauté until softened, about 5-7 minutes.

   Mark as done
2. 2

   Stir in the corn kernels and cook for another 2 minutes.

   Mark as done
3. 3

   Sprinkle flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.

   Mark as done
4. 4

   Gradually whisk in the milk, ensuring no lumps. Bring to a simmer, stirring constantly, until the soup thickens.

   Mark as done
5. 5

   Reduce heat to low, season with salt and pepper. If desired, stir in butter for extra richness.

   Mark as done
6. 6

   Cook for another 5 minutes, allowing flavors to meld. For a smoother soup, you can blend a portion or all of it with an immersion blender. Serve hot.

   Mark as done