|Recipe Name:||August Corn Chowder||Submitted by:||Administrator|
|Number of Servings:||6|
4 Cup(s) Defatted chicken broth
2 Corn ears, kernels removed
cobs reserved and halved
crosswise see note
4 Fresh dill sprigs, including
2 Tablespoon(s) Chopped fresh dill
4 Red-skinned new potatoes
unpeeled cut into 1/4"
2 Cup(s) Low-fat plain yogurt
3 Cucumbers, peeled seeded
and cut into small dice
1 Red bell pepper, cored
seeded and cut into 1/4"
Coarsely ground black pepper
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. 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. Per 1-cup serving: 212 calories, 2 grams fat, 5
milligrams cholesterol. 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. From Tuscon
area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
Nutrition (calculated from recipe ingredients)
Calories From Fat: 14
Total Fat: 1.7g