Preparation / Directions:
Melt the butter over low heat in a large soup pot. Add the onion and saute
for 5 minutes, stirring occasionally. Add the red and green peppers and
saute
for 10 minutes more. Put the frozen corn in a food processor and chop into
small bits. (This will give the soup a creamier texture.) Add the corn to
the
soup pot along with the chicken stock. Bring to a boil, reduce the heat, and
simmer for 15 minutes. Stir in the half-and-half and ham, and heat for 10
minutes longer. Season to taste with salt and pepper.
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