|
|
|
|
| |
 |
Ingredients |
 |
|
| |
4 c |
Defatted chicken broth |
|
| |
2 |
Corn ears, kernels removed, |
|
| |
|
-cobs reserved and halved |
|
| |
|
-crosswise (see note below) |
|
| |
4 |
Fresh dill sprigs (including |
|
| |
|
-stems) |
|
| |
|
-PLUS |
|
| |
2 T |
Chopped fresh dill |
|
| |
4 |
Red-skinned new potatoes, |
|
| |
|
-unpeeled, cut into 1/4" |
|
| |
|
-dice |
|
| |
2 c |
Low-fat plain yogurt |
|
| |
3 |
Cucumbers, peeled, seeded |
|
| |
|
-and cut into small dice |
|
| |
1 sm |
Red bell pepper, cored, |
|
| |
|
-seeded and cut into 1/4" |
|
| |
|
-dice |
|
| |
|
Coarsely ground black pepper |
|
| |
|
-to taste |
|
|
|
|
| |
|
Instructions |
|
|
|
|
|
| |
|
Whenever cold soups call for chicken broth, be sure to defat it completely for best results. Also, black pepper is the only spice in this chowder, so freshly ground is a MUST.
|
|
| |
1.
|
Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a boil, reduce heat, simmer 10 minutes. Discard cobs and dill.
|
|
| |
2.
|
Add potatoes to broth and cook for 8 minutes or until tender. Add corn kernels and cook 1 minute longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth.
|
|
| |
3.
|
Place yogurt and 2/3 of the diced cucumbers in the bowl of a food processor; pulse on and off just to combine ingredients (so some texture remains). With motor on, pour in 1 cup of reserved broth through feed tube and pulse machine on to just combine ingredients. Remove to a bowl. Save any leftover broth for another use.
|
|
| |
4.
|
Stir in the reserved vegetables, remaining diced cucumber, bell pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled.
|
|
| |
|
Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol.
|
|
| |
|
NOTE: If you like, cut 3 more ears of corn (with kernels) into 1" lengths and cook separately for 2-3 minutes. Then divide corn between bowls and ladle soup on top.
|
|
| |
|
|
|
|
|
| |
|
|
|
|
 |
|
