4 teaspoons tamari (available in health food stores)
1 cup light cream
16 ounces frozen corn
2 cups milk
4 teaspoons whole wheat flour
2 teaspoons butter
4 teaspoons corn oil
1 cup onion, finely chopped
1 cup sweet red pepper, finely chopped

In a large saucepan add butter and oil. Saute the sweet red pepper and onion until tender but not browned. Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming. Place 1 cup of corn, cream and the tamari in a blender on medium speed until smooth. Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through. If desired sprinkle a little parsley or nutmeg on top for garnish.