August Corn Chowder Recipe

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August Corn Chowder

Kitchen Crew


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


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

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy