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–+ servings
Pottery mug full of corn and red pepper soup sits on a lace tablecloth next to flowers, a red bell pepper, and a sprig of basil

Summer Corn and Red Pepper Soup

Fresh and light soup full of summer flavors.
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Course Soup
Makes 4 bowls

Ingredients
  

  • 1 cup leftover mashed potatoes OR 2 medium potatoes (Yukon Gold preferred)
  • 2 Tbsp butter
  • ½ of a medium-size sweet onion chopped
  • 2 cobs of fresh corn OR 2 to 3 cups frozen sweet white corn
  • 1 red bell pepper diced
  • 1 cup milk
  • 2 cups chicken broth or veggie broth
  • 1 tsp dried basil
  • ¾ tsp powdered dried mushrooms
  • ¾ tsp table salt
  • ⅛ tsp smoked paprika

Instructions
 

  • If starting with whole potatoes, peel if desired, then dice them small. Boil in a medium pot until tender (poke them with a fork to check doneness). Drain and set aside. (Mash if you like or keep them as diced)
  • If using fresh corn, carefully remove the kernels from the cobs with a sharp knife. (If you have not done this before, HERE is a short video with instructions! Cobs can be used for stock or composted.)
  • MEANWHILE heat butter in a large pot on medium heat.
  • Add onion to the melted butter. Cook, stirring occasionally, for about 10 minutes.
  • Add corn and red pepper; cook for 5 minutes.
  • Add milk and broth to the veggies.
  • Stir cooked potatoes into the soup and mix well.
  • Stir in basil, powdered mushrooms, salt, and smoked paprika.
  • Reduce heat to medium-low and cook for another 10 minutes to let the flavors mingle (do not allow to boil).
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