Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  oil
  1                     onion -- diced small
  2                     garlic cloves -- minced or crushed
  1                     bell pepper -- seeded and diced
  2          Teaspoons  cumin powder
     1/3      Teaspoon  smoked chipotle chili powder
  1              Quart  Pacific Foods organic vegetable stock
  2           Packages  frozen corn -- (10 ounce)
     1/4           Cup  natural peanut butter -- unsalted and
                        non-hydrogenated
  1         Tablespoon  nutritional yeast flakes
     1/2           Cup  minced parsley (preferably flat-leafed
                        type)
  1           Teaspoon  sea salt
                        Freshly ground black pepper to taste

Preparation:

Sauté onion, garlic and bell pepper, cumin powder and chipotle powder for 2 minutes on medium heat. Meanwhile, in a blender, purée half the broth and one package of corn and add to the pot. Repeat with remaining broth, and second package of corn. Remove 1/2 cup of soup to a small bowl and with a spoon mix in the peanut butter and nutritional yeast. Return to pot. Add half of the fresh parsley, plus salt and pepper to taste. Let heat thoroughly (best not to boil). Taste and adjust spices if desired. Serve hot, garnished with remaining parsley.

Nutritional Information:

363 Calories (kcal); 16g Total Fat; (36% calories from fat); 8g Protein; 55g Carbohydrate; 0mg Cholesterol; 1898mg Sodium