Created by dienia b on December 8, 2014
Step 1: Combine milk, chicken broth, frozen corn, canned Mexicorn, and roasted peppers in large sauce pan. Add selected spices.
Step 2: Sauté onion and celery in butter until tender. Add to soup and simmer 10 to 15 minutes. Let stand 1 to 2 hours. Reheat and serve.