august corn chowder

Name: August Corn Chowder
Ingredients: 4 cup(s) chicken broth, defatted; 2 - corn ears with kernels removed and cobs reserved, cut crosswise; 4 - fresh dill sprigs; 2 tablespoon(s) dill, chopped; 4 - red new potatoes, unpeeled and cut in 1/4" dice; 2 cup(s) yogurt, low-fat, plain; 3 - cucumbers peeled and sliced; 1 small red bell pepper, seeded and diced; - "just a pinch" of pepper

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Ingredients

4 cups chicken broth, defatted
2 - corn ears with kernels removed and cobs reserved, cut crosswise
4 - fresh dill sprigs
2 tablespoons dill, chopped
4 - red new potatoes, unpeeled and cut in 1/4" dice
2 cups 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

Step 1

Place broth, corn cobs and dill sprigs in a heavy pot; Bring to a boil, reduce heat, simmer 10 minutes.

Step 2

Discard cobs and dill.
Step 3

Add potatoes to broth and cook for 8 minutes or until tender; Add corn kernels and cook 1 minute longer.
Step 4

Remove from heat; pour soup through a strainer, reserving vegetables and broth.
Step 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).
Step 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).
Step 7

Stir in the reserved vegetables, remaining diced cucumber, bell pepper and chopped dill; Season with fresh black pepper.
Step 8

Refrigerate for up to 2 hours - Serve chilled.
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