Corn Soup with Red Pepper Swirl

Author: Canadian Living

Choose the freshest, darkest yellow corn to give this soup a pretty colour and creamy texture. Bottled roasted red peppers also work well in the sauce.

  • Portion size 4 servings
  • Credits : ©


  • 1 tablespoon butter
  • 2 onions chopped
  • 1 clove garlic minced
  • 3/4 teaspoons crumbled dried sage
  • 4 cups corn kernels
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup chicken stock
  • 1 cup milk
  • 1/2 teaspoon salt
Red Pepper Sauce:
  • 1 sweet red pepper roasted, peeled and seeded
  • 2 tablespoons milk
  • 1 teaspoon minced jalapeno pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


In saucepan, melt butter over medium heat; cook onions, garlic and sage, covered and stirring occasionally, for 3 minutes or until softened. Stir in corn; cook, stirring, for 5 minutes. Remove 1 cup (250 mL); set aside.

Stir in flour to coat vegetables; cook for 1 minute. Pour in stock and bring to boil, stirring frequently. Reduce heat to low and simmer for about 5 minutes or until thickened. In food processor or blender, pur?soup, in batches if necessary; return to saucepan. Stir in reserved corn mixture, milk and salt ; heat through but do not boil.

Red Pepper Sauce: Meanwhile, in blender, pur?red pepper, milk, jalape?salt and pepper. Using spoon, attractively swirl about 2 tbsp (25 mL) into each bowlful.

Nutritional facts Per serving, about:

  • Protein 10 g
  • Calories 265.0
  • Total fat 7 g
  • Total carbohydrate 48 g
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Corn Soup with Red Pepper Swirl