AUGUST CORN CHOWDER

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.


Ingredients

4 cups Defatted chicken broth
2 ears Corn, kernels removed, cobs reserved and cut in half crosswise
4 ea Fresh dill sprigs (including stems)
2 Tbsp Chopped fresh dill
4 ea Red-skinned new potatoes, unpeeled, cut into
1/4 inch dice
2 cup Low fat yogurt, plain
3 ea Cucumbers, peeled and seeded and cut into a small dice
1 ea Small red sweet bell pepper, cored, seeded and cut into 1/4 inch dice
Coarse ground black pepper, to taste

Directions

Place broth, corn cobs and dill sprigs in a heavy pot and bring to a boil. Reduce heat and simmer for 10 minutes. Discard cobs and dill.

Add potatoes to broth and cook for 8 minutes or until tender. Add corn kernels and cook 1 minute longer. Pour through a strainer and reserve both vegetables and broth.

Place yogurt and 3/4 of the cucumbers in the bowl of a food processor. Pulse on and off just long enough to combine ingredients (so texture remains). With the motor off, pour in 1 cup of reserve broth through feed tube and pulse machine on and off to just combine the ingredients. Remove to a bowl. Add the rest of the broth to the bowl if there is any remaining and stir to combine.

Stir in the reserve vegetables, remaining diced cucumber, bell pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled.

Note: If you like, cut 3 more ears of corn (with kernels) into 1 inch lengths and cook separately for 2 to 3 minutes. Then divide corn between bowls and ladle soup on top.

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