August Corn Chowder

Recipe Ingredients

4 cups	948ml	Defatted chicken broth
2		Corn ears - kernels removed, Cobs reserved and halved, see * Note
4		Fresh dill sprigs - including stems
2 tablespoons	30ml	Chopped fresh dill
4		Red-skinned new potatoes - unpeeled, and cut into 1" cubes
2 cups	474ml	Low-fat plain yogurt
3		Cucumbers - peeled, seeded, and cut into small dice
1		Red bell pepper - cored, seeded, (small) and cut into small dice
		Coarsely-ground black pepper - to taste

Recipe Instructions

Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a boil, reduce heat, simmer 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. Remove from heat; pour soup through a strainer, reserving vegetables and broth.

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.

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.

Hints

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.

Source:
"Undocumented, but from the WWW"

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