• 3 ears corn or
• 2 cups (500 ml) frozen corn

Using a sharp paring knife, cut the kernels off the cobs; you may find it easiest to do this while holding the ear upright with one end resting on the cutting board. Set aside the kernels and the cobs. You should have about 500 ml (2 cups) of kernels.

In a large saucepan over medium heat, soften the peppers, onion and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and corn kernels and cobs. Bring to a boil. Reduce the heat, cover and simmer gently until the potatoes are tender, about 25 minutes. Remove the cobs.

In a blender, purée 1/3 of the soup until smooth. Return the purée to the saucepan, stir and adjust the seasoning. Reheat before serving if desired.

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