bowl of tomato corn soup3 cups fresh corn kernels
2 cups cherry tomatoes
4 cloves garlic, diced
2 tablespoons olive oil
1 medium onion diced
8-ounce jar roasted red bell peppers, drained
4 cups chicken broth
1 teaspoon The Epicentre’s Smoked Sweet Paprika
1 teaspoon The Epicentre’s Chipotle Chili Powder
The Epicentre’s Smoked black pepper