Corn and Pepper Soup (Instant Pot & Stove Top)
Corn and Pepper Soup is perfect for Spring and Summer. Filled with delicious sweet peppers and super sweet corn, this soup is a perfect addition to meals.
Servings: 4 servings
Calories: 370kcal
Ingredients
- 12 oz super sweet corn equivalent to 2 cups
- 2 cups chicken broth
- 2 mini sweet red peppers diced
- 2 mini sweet orange peppers diced
- 1 yellow onion diced
- 2 potatoes peeled, diced
- 2 cloves garlic
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup heavy cream
- 3 tablespoon butter
Instructions
Instant Pot Version
- Set Instant Pot to SAUTE and add butter.
- Stir in the mini sweet bell peppers, potatoes, onion, and garlic.
- Saute for about 3 minutes.
- Press CANCEL and add in the chicken broth, salt, and pepper.
- Close the lid and set to MANUAL/PRESSURE COOK for 5 minutes.
- Allow a 5-minute Natural Pressure Release and then remove the lid.
- Set the Instant Pot back to SAUTE and add in the super sweet corn and heavy cream.
- Saute for another 3 minutes, serve.
Stove Top Version
- Heat a dutch oven or large saucepan over medium heat on the stove top.
- Melt the butter and add in the mini sweet bell peppers, onion, and garlic. Allow simmering for 3-5 minutes.
- Stir in the 2 cups of chicken broth, corn, and potatoes.
- Season with salt and pepper.
- Reduce heat to low and add in the heavy cream.
- Cover and simmer for about 15 minutes, stirring occasionally.
- Serve.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 45g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 961mg | Potassium: 859mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1586IU | Vitamin C: 66mg | Calcium: 55mg | Iron: 2mg
