Chilled Corn and Red Pepper Soup Recipe

Name: Chilled Corn and Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, chopped; 4 green onions, sliced; 1 large clove garlic, chopped; 2 cups (500 mL) chicken stock; 1 1/2 cups (375 mL) fresh corn kernels (2 to 3 cobs) or frozen corn (see Notes); 1 cup (250 mL) plain nonfat yogurt; Pinch granulated sugar; Salt and freshly ground black pepper; Hot pepper sauce; 2 tbsp (25 mL) chopped fresh cilantro, chives or parsley; 8-cup (2 L) casserole dish with lid or glass measure covered with vented plastic wrap

Servings: persons

2 red bell peppers, chopped
4 green onions, sliced
1 large clove garlic, chopped
2 cups (500 mL) chicken stock
1 1/2 cups (375 mL) fresh corn kernels (2 to 3 cobs) or frozen corn (see Notes)
1 cup (250 mL) plain nonfat yogurt
Pinch granulated sugar
Salt and freshly ground black pepper
Hot pepper sauce
2 tbsp (25 mL) chopped fresh cilantro, chives or parsley
8-cup (2 L) casserole dish with lid or glass measure covered with vented plastic wrap

1
In casserole dish, combine red peppers, green onions, garlic and stock.
2
Microwave, covered, on High for 8 to 12 minutes or until peppers are tender when pierced with a fork.
3
Add corn.
4
Microwave, covered, on High for 4 to 7 minutes or until corn is tender.
5
Let cool slightly.
6
In a food processor or blender, puree in batches until smooth.
7
Strain soup through a fine sieve to remove pepper skins.
8
Whisk in yogurt.
9
Add sugar.
10
Stir in salt, pepper and hot pepper sauce to taste.
11
Cover and refrigerate for about 4 hours or until chilled, or overnight.
12
To serve, ladle into chilled bowls and sprinkle with chopped cilantro.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 red bell peppers, chopped, 4 green onions, sliced, 1 large clove garlic, chopped, 2 cups (500 mL) chicken stock, and more.

Yes, Chilled Corn and Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Corn and Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions