Total Calories: 116
In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of the corn, 4 cups of the water, and the bouillon.
Bring the mixture to a boil, than reduce the heat. Let simmer for 10 to 15 minutes more.
In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.
Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 tablespoons cornstarch mixed with 1/2 cup water.
Remove from heat and serve. Garnish each bowl with sour cream.
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