Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the flour and garlic. Cook and stir for 1 minute.
• Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender. Stir the corn and red pepper in the saucepan and cook for 10 minutes.
• Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced (about 1 cup)
• 0.25 cup all-purpose flour
• 2 cloves garlic, minced
• 6 cups Swanson® Chicken Broth
• 2 medium Yukon Gold potato, diced (about 2 cups)
• 2 cups fresh whole kernel cornor 1 package (about 10 ounces) frozen whole kernel corn
• 1 jar (7 ounces) roasted red bell pepper, drained and chopped
• 0.5 cup heavy cream(optional)
• 0.333 cup chopped fresh basil leaves