Perfect for a cold winter day (or evening), this thick, slightly spicy soup is an ideal antidote to winter's chill. It's bright and colorful, warm and comforting.

It's also easy to make, and can be prepared from start to finish in 15 minutes. Does it get any better?

Oh, yes it does. The soup also tastes great!

Corn 'n' Pepper Soup

1 tablespoon oil
1/3 cup finely diced red onion
1/4 cup finely diced yellow pepper
1/4 cup finely diced orange pepper
1/4 cup finely diced red pepper
3/4 teaspoon kosher salt
generous pinch freshly ground black pepper
generous pinch red pepper flakes
1 teaspoon taco seasoning
1 15-ounce can creamed corn
1/4 cup light beer or water
1 ounce shredded Pepper Jack cheese

In a small saucepan, heat oil over medium heat. Add onion, peppers, salt, pepper, and red pepper flakes; saute 2-3 minutes, until vegetables are softening. Add taco seasoning, corn, and beer; bring just to a boil, then lower heat to medium-low. Stir in cheese until melted, then serve hot.

Makes 2 servings.

Mary Bilyeu writes for AnnArbor.com on Tuesdays, Wednesdays, and Fridays, telling about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests, meeting new friends ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions, comments, or suggestions: yentamary@gmail.com.

Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.