August corn chowder
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August corn chowder
  Corn    Chowder  
Last updated 6/12/2012 1:05:22 AM. Recipe ID 30314. Report a problem with this recipe.
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      Title: August corn chowder
 Categories: Corn, Chowder
      Yield: 6 Servings
      4 c  Defatted chicken broth
      2    Corn ears, kernels removed,
           -cobs reserved and halved
           -crosswise (see note below)
      4    Fresh dill sprigs (including
      2 tb Chopped fresh dill
      4    Red-skinned new potatoes,
           -unpeeled, cut into 1/4"
      2 c  Low-fat plain yogurt
      3    Cucumbers, peeled, seeded
           -and cut into small dice
      1 sm Red bell pepper, cored,
           -seeded and cut into 1/4"
           Coarsely ground black pepper
           -to taste
  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.
  1. Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a
  boil, reduce heat, simmer 10 minutes. Discard cobs and dill.
  2. Add potatoes to broth and cook for 8 minutes or until tender. Add
  corn kernels and cook 1 minute longer. Remove from heat; pour soup
  through a strainer, reserving vegetables and broth.
  3. 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). 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.
  4. Stir in the reserved vegetables, remaining diced cucumber, bell
  pepper and chopped dill. Season with fresh black pepper. Refrigerate
  for up to 2 hours. Serve chilled.
  Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams
  NOTE: If you like, cut 3 more ears of corn (with kernels) into 1"
  lengths and cook separately for 2-3 minutes. Then divide corn between
  bowls and ladle soup on top.

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Recipe ID 30314 (Apr 03, 2005)

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