• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn and Red Pepper Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 2 tb Vegetable oil
  • 1 md Onion chopped
  • 1 Garlic clove, minced
  • 5 c Frozen corn kernels
  • 2 14 3/4 oz. cans chicken
  • -broth
  • 1 7 oz. jar roasted red
  • -peppers, drained and
  • -chopped
  • 1/8 ts Grated nutmeg
  • 1/4 ts Tabasco sauce
  • 3/4 c Plain yogurt


In a large saucepan, heat oil. Add onion and cook over medium-high heat,
stirring, until it begins to soften, about 3 minutes. Add garlic and cook
30 seconds. Add corn kernels and 2 cups water. Bring to a boil over high
heat. Reduce heat to medium-low, cover, and cook until corn is very
tender, about 7 minutes.

Process corn mixture in a food processor or blender to make a coarse puree.
Return to saucepan and add chicken broth and peppers. Bring to a boil over
high heat and cook 1 minute. Season with nutmeg and Tabasco.

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