August Corn Chowder
A hearty, thick and creamy corn chowder with twist for summer serving—it's served chilled.
2 ears of corn (whole), kernels cut off and set aside
4 cups chicken broth
1 tablespoon minced fresh dillweed
4 red potatoes, diced
2 cups plain yogurt
3 cucumbers, peeled, seeded, cut into 1-inch chunks
1 red bell pepper, seeded and diced
1/8 teaspoon ground black pepper
- Cut the trimmed corn cobs in half and combine with chicken broth and dillweed in a large saucepan or stock pot. Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Discard the cobs. Add diced red potatoes and cook for 8 minutes, or until tender. Add the reserved corn and cook 1 minute.
- Strain the soup, saving the potato-corn mixture in a second stock pot. Return the strained soup liquid to the original saucepan or stock pot. Set the potato-corn mixture and soup liquid aside.
- In a food processor or blender, combine yogurt and cucumber chunks; process until blended but not puréed (Hint: use the 'pulse' button).
- Combine the potato-corn mixture, diced red bell peppers and pepper with strained soup liquid (first stock pot). Chill for 2 hours before serving.
Makes 6 servings.