| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Corn, Chowder |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Defatted chicken broth |
| 2 |
|
Corn ears, kernels removed, cobs reserved and halved crosswise (see note below) |
| 4 |
|
Fresh dill sprigs (including stems) PLUS |
| 2 |
tb |
Chopped fresh dill |
| 4 |
|
Red-skinned new potatoes, unpeeled, cut into 1/4" dice |
| 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" dice |
|
|
Coarsely ground black pepper to taste |
INSTRUCTIONS
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
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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