Cream of Corn Soup

In a large pan, heat the olive oil over medium-high heat, then saute the onion and garlic until the onion is translucent, about 5 minutes. Add the corn, carrot and celery and continue to cook for 3 to 4 minutes, or until the vegetables are beginning to brown.

Transfer the veggies to a food processor or blender and puree. Pour in a little of the broth and continue to process until the mixture is smooth.

Transfer the mixture back to the pan and add the remaining broth and the half-and-half. Bring to a boil, lower the heat and simmer for about 10 minutes. Season with the peppers and salt.

Meanwhile, stir together the sour cream and chili powder. Place this mixture in a ketchup dispenser or a small plastic bag with the tip cut off and pipe the soup in a squiggly pattern just before serving. Serve hot in wide-rimmed bowls.