Finely chop the onion. Pepper to clear of seeds and also finely cut into cubes. I took red, yellow and green, because he made himself the son took half of the peppers. Did everything in the pot. Pour into a saucepan oil. To reheat, fry the onions. Add chopped peppers and saute 7-10 minutes. Then I made a mistake, forgot to add the flour, had to add cream. Add the flour, stir to avoid lumps.

Add the corn, pre-drain the water from the banks. Add the chicken broth. I boiled 1 breast. Broth should just cover the peppers and onions. Season with salt and pepper (I use a mixture of 5 peppers). As the broth evaporated, add the cream. If not enough fluid is obtained, to add milk. And all this simmer until then, until slightly thickens. If thick, you can add more flour. Add the grated cheese. I used Edam and Dutch. And you can turn off. As the cheese melts to serve, sprinkle with herbs. Due to the sweet corn and peppers, the soup is sweet and bright. If only a little salt, it will probably be sweet. We hope that kids will love. My son said, "Ooh! Delicious!"