Corn, Potato and Bell Pepper Soup
Corn, Potato and Bell Pepper Soup
Open in full-screen mode

Corn, Potato and Bell Pepper Soup

20 MIN
30 MIN
Choix sain



  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.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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