Delicious August Corn Chowder

Name: Delicious August Corn Chowder
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: chicken broth; corn; dill weed; dill weed; new potatoes; yogurt, low-fat; cucumbers; sweet red bell peppers; black pepper

Submitted by pjo

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

YIELD

8 servings

PREP

10 min

COOK

10 min

READY

2 hrs

Ingredients

CUPS CHICKEN BROTH

COBS CORN
ears, kernels removed, cobs reserved and have crosswise see note *

WHOLE DILL WEED
sprigs (including the stems) *

TABLESPOONS DILL WEED
chopped fresh

EACH NEW POTATOES
red-skinned, unpeeled and cut into 1/4 inch dice *

CUPS YOGURT, LOW-FAT

EACH CUCUMBERS
peeled, seeded and cut into small dice

SMALL SWEET RED BELL PEPPERS
cored, seeded and cut into 1/4 inch dice

X BLACK PEPPER
coarsely ground to taste *

Directions

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 ⅔ 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 inch lengths and cook separately for 2 to 3 minutes. Then divide corn between bowls and ladle soup on top.