Peruvian-style corn, pepper and chicken soup recipe

My oldest has a summer cold.  Despite the 106+ temps outside we've had chicken soup the last two days to help her. :)  Last night I tried a recipe that I found in the most recent (Aug) Sunset Magazine.  I have never seen corn served in soup like this, but I thought I'd give it a shot.  We happened to have a few ears of local organic corn from our CSA, so it was perfect timing.  We are not a super-spicy family so we left out the aji amarillo paste, and we only had green and yellow peppers (not red).  Oh, and I may have used boneless breasts b/c I'm a bit lazy.  But besides that it was the same. ;)

Peruvian-style Corn, Pepper and Chicken Soup

Ingredients

8 cups chicken broth

2 lbs skin-on chicken breasts

3 ears corn, husked and cut crosswise into 1-inch rounds

1 1/2 red bell peppers, cut into 3/4 inch chunks

About 1 Tbsp aji amariollo paste

Juice of 1/2 a lemon

1/3 cup roughly chopped flat-leaf parsley

Directions

1. Put broth and chicken into a large pot.  Bring to a boil, then reduce to a gentle simmer and cook until chicken is cooked through, about 20 minutes.  Transfer to a plate and allow to cool. Skim broth.

2. Add corn and bell peppers to broth and bring to a boil, then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.  Meanwhile, remove skin and bones from chicken and shred meat into pieces.

3. Return shredded chicken to pot and stir in chile paste to taste and lemon juice.  Ladle into bowls and sprinkle with parsley.

So a little advice.  The corn is best eaten with a fork.   My husband asked if next time we could use regular cut corn instead.  We probably could but those little rounds make quite the statement don't they?