august corn chowder
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Ingredients For august corn chowder
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4 cchicken broth, defatted
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2corn ears with kernels removed and cobs reserved, cut crosswise
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4fresh dill sprigs
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2 Tbspdill, chopped
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4red new potatoes, unpeeled and cut in 1/4" dice
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2 cyogurt, low-fat, plain
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3cucumbers peeled and sliced
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1 smred bell pepper, seeded and diced
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"just a pinch" of pepper
How To Make august corn chowder
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1Place broth, corn cobs and dill sprigs in a heavy pot; Bring to a boil, reduce heat, simmer 10 minutes.
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2Discard cobs and dill.
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3Add potatoes to broth and cook for 8 minutes or until tender; Add corn kernels and cook 1 minute longer.
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4Remove from heat; pour soup through a strainer, reserving vegetables and broth.
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5Place 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).
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6With 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).
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7Stir in the reserved vegetables, remaining diced cucumber, bell pepper and chopped dill; Season with fresh black pepper.
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8Refrigerate for up to 2 hours - Serve chilled.
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