August Corn Chowder

August Corn Chowder Recipe

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  • 4 c
    chicken broth, defatted
  • 2
    corn ears with kernels removed and cobs reserved, cut crosswise
  • 4
    fresh dill sprigs
  • 2 Tbsp
    dill, chopped
  • 4
    red new potatoes, unpeeled and cut in 1/4" dice
  • 2 c
    yogurt, low-fat, plain
  • 3
    cucumbers peeled and sliced
  • 1 small
    red bell pepper, seeded and diced
  • ·
    "just a pinch" of pepper

How to Make August Corn Chowder


  1. Place broth, corn cobs and dill sprigs in a heavy pot; Bring to a boil, reduce heat, simmer 10 minutes.
  2. Discard cobs and dill.
  3. Add potatoes to broth and cook for 8 minutes or until tender; Add corn kernels and cook 1 minute longer.
  4. Remove from heat; pour soup through a strainer, reserving vegetables and broth.
  5. 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).
  6. 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).
  7. Stir in the reserved vegetables, remaining diced cucumber, bell pepper and chopped dill; Season with fresh black pepper.
  8. Refrigerate for up to 2 hours - Serve chilled.

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About August Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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