# Dice the
onion finely at first. Dice the
peppers also into small cubes.
# Put butter and sunflower oil into a pot and make it hot a little. Then, add finely diced
onion and salt in it.
# When the
onion softens over medium heat a little, add the diced red
pepper and diced
banana pepper in it.
# When the
peppers are being cooked until they soften, blend the
corn with 1 cup
milk.
# Add 2 tbsp
flour onto the softened
peppers, and sauté it by stirring constantly to roast the
flour a little.
# After roasting the
flour, add the blended mixture of
milk and
corn in it and stir the soup.
# Add the remaining 1 cup
milk and 3 cups
flour into the pot. When the mixture reaches to the boiling temperature, add the chipped bouillon and 1 cup non-blended fresh
corn into the soup.
# Boil the soup for 5 more minutes, after adding the
corn. And then, remove the pot from the stove.
# Fill the hot soup into deep plates or bowls. Serve it hot.
