Southwestern Corn And Red Pepper Soup

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 184
Fat 3.4 g
Satfat 1.7 g
Protein 10.7 g
Carbohydrate 30.6 g
Fiber 3.7 g
Cholesterol 11 mg
Iron 1.2 mg
Sodium 699 mg
Calcium 248 mg


1 (16-ounce) package frozen whole-kernel corn, thawed
3/4 cup chopped red bell pepper (about 1 medium)
3/4 cup chopped green onions, divided
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
1 (5-ounce) can fat-free evaporated milk
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Freshly ground black pepper


Cook corn, bell pepper, and 1/2 cup chopped green onions in a Dutch oven over medium-high heat 2 minutes. Add chicken broth and evaporated milk. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Puree 1 cup of corn mixture in an electric blender until smooth; return mixture to Dutch oven. Stir in cheese, salt, and ground red pepper.

To serve, ladle 1 1/4 cups soup into each of 4 individual serving bowls. Sprinkle each with 1 tablespoon green onions and black pepper.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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