Sweet and Sour Corn Soup with Glazed Red Peppers

1. In saucepan, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, about 7 mins. or until onion is soft. Add sugar; cook, uncovered, over medium heat, stirring occasionally, about 7 mins. or until onion browns.

2. Add 3 cups corn, broth and pepper; bring to a boil. Cook over medium heat for 5 mins. In two batches, process soup in food processor for 2 mins. Return soup to saucepan; add remaining 1 cup corn kernels and 1 cup water. Bring to a boil.

3. For glazed red peppers: In small saucepan, simmer pepper in 1⁄3 cup water over medium heat about 15 mins. or until very tender. Drain; add butter, vinegar and garlic. Cook over medium heat, stirring occasionally, about 5 mins.

4. For service: Ladle soup into bowls and garnish with glazed red peppers.

Recipe by the California Milk Advisory Board