Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.

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4 from 2 votes

Sweet Corn Soup

Corn soup with bell pepper and potato
Cook Time45 mins
Total Time45 mins
Course: Soups
Servings: 4 people


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 red or green bell pepper, diced
  • 2 small potatoes, diced
  • 4 garlic cloves, minced
  • 5 cups low-sodium vegetable or chicken broth
  • 4 cups fresh, frozen, or canned (rinsed and drained) corn
  • Pinch pepper


  • Heat the soup pot on medium-low heat and add the olive oil. Add the onion, celery, pepper, and potato and stir. Cover with the lid and let it cook for about 5 minutes.
  • Add the garlic to the pot and continue to stir. Add a splash or two of broth if the vegetables stick to the bottom. Let the mixture cook for another 2 minutes.
  • Add the corn to the pot and stir. Pour the broth into the pot and bring to a boil, then reduce the heat to low and simmer for 20-30 minutes.
  • Serve immediately.


  • Add ½ cup of low-fat milk to make it creamier
  • Add a can of drained and rinsed beans for extra protein
  • Add a handful of leafy greens at the end of cooking such as spinach or chopped kale
  • Add leftover cooked meat such as pork or chicken
NutritionLabel Corn Soup