Corn and Red Pepper Soup

Today’s recipe is Corn and Red Pepper Soup – featuring the sweet corn that is plentiful right now.  I chose to puree this soup, because, well, I like a smooth soup. The potatoes act as a thickener, so there’s no flour in it, making it a gluten free option.  But feel free to leave the soup intact for a chunky chowder.

Corn and Red Pepper Soup from







Not only is this a tasty soup on it’s own….. it also serves as a great base recipe that can be used to make a variety of soups or chowders.

Just adding a cup of grated cheese, cooked chicken or shrimp during the last simmer or starting the recipe with 4 oz diced bacon before adding the onion and peppers, changes everything!

If you’re making this when corn isn’t truly in season, use frozen corn and 4 cups of vegetable or chicken broth instead of making the corn broth from corn cobs and water.   I know I’ll be making this again over the winter!

Corn and Red Pepper Soup from











Corn and Red Pepper Soup

Yield: 4-6 servings


  • 5 corn cobs
  • 4 cups water
  • 1 Tblsp canola oil
  • 1 tsp garlic
  • 1 medium sweet onion, small dice
  • 1 red pepper, small dice
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 sprigs fresh thyme
  • 4 Yukon Gold potatoes, diced
  • 1 cup cream
  • 1/4 tsp cayenne pepper
  • Corn kernels and diced red pepper for garnish


  1. Cut the corn kernels from 5 corn cobs, set aside.
  2. Boil the corn cobs in 4 cups water for 10 minutes.
  3. Pour the stock through a sieve and discard the solids.
  4. In a separate pot heat the oil and saute the garlic, onions and red peppers until the onions are soft - approx. 10 minutes.
  5. Add the corn, thyme, salt and pepper and saute for another 5 minutes.
  6. Add the corn stock and potatoes and bring to a boil for 10 minutes, until the potatoes are cooked (Cutting the potatoes into a small dice will help this along)
  7. Remove the thyme sprigs and puree the solids from the soup and the cream in a blender, in batches. Return the pureed mixture into the pot and add the cayenne pepper.
  8. Reduce the heat and simmer for 10 minutes.



Leave the soup intact instead of pureeing. Add the cream and simmer for 10 minutes.

Add 1 cup Monterey cheese, cooked chicken or shrimp to the pureed soup during the last simmer.

Saute 4 oz diced bacon in the oil before adding the garlic onions and red pepper.

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