Cut the trimmed corn cobs in half and combine with chicken broth and dillweed in a large saucepan or stock pot. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Discard the cobs. Add diced red potatoes and cook for 8 minutes, or until tender. Add the reserved corn and cook 1 minute.
Strain the soup, saving the potato-corn mixture in a second stock pot. Return the strained soup liquid to the original saucepan or stock pot. Set the potato-corn mixture and soup liquid aside.
In a food processor or blender, combine yogurt and cucumber chunks; process until blended but not puréed.
Combine the potato-corn mixture, diced red bell peppers and pepper with strained soup liquid (first stock pot). Chill for 2 hours before serving.Servings: 6