Instructions: Melt the butter or margarine in a heavy saucepan. Add the onion and garlic and cook, covered, over low heat until the onion is soft and translucent, about 5 minutes. Add the pepper, sage, vegetable stock and milk and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add the corn and bring back to a boil. Reduce heat to low and simmer, uncovered, for 10 more minutes.

Dissolve the cornstarch in the cool water and add it to the soup, mixing thoroughly. Stir soup until thickened. Remove from the heat and stir in the tomatoes.

To serve, spoon 3/4 cup of soup into each of 6 bowls and garnish with fresh sage leaves if desired.

Makes 6 servings.

Note: Vegans might want to try soy milk in this recipe.

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