Corn, Potato and Bell Pepper Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 6



  1. Using a sharp paring knife, cut the kernels off the cobs; you may find it easiest to do this while holding the ear upright with one end resting on the cutting board. Set aside the kernels and the cobs. You should have about 500 ml (2 cups) of kernels.
  2. In a large saucepan over medium heat, soften the peppers, onion and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and corn kernels and cobs. Bring to a boil. Reduce the heat, cover and simmer gently until the potatoes are tender, about 25 minutes. Remove the cobs.
  3. In a blender, purée 1/3 of the soup until smooth. Return the purée to the saucepan, stir and adjust the seasoning. Reheat before serving if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no salt added commercial broth

Content % Daily Value
Calories 210  
Total Fat 5 g  
Saturated Fat 1 g  
Sodium (salt) 70 mg  
Carbohydrates 37 g  
Fibre 4 g  
Protein 6 g