Corn Chowder
Ingredients
-
1
tablespoon
olive oil
-
1
medium
onion, finely chopped
-
4
cups
vegetable broth (or chicken)
-
2
medium
red potatoes, finely chopped
-
15
oz
frozen corn
-
1
medium
red bell pepper, diced
-
½
teaspoon
cayenne pepper
-
¼
teaspoon
allspice
-
¼
teaspoon
cumin
-
to taste
salt
-
to taste
pepper
-
1½
cups
plain yogurt (Stonyfield Organic)
Instructions
- Heat olive oil in a large soup pot over medium-high heat and sauté onions until translucent.
- Add broth to the pot and bring it to a boil.
- Add the chopped potatoes and cook for 8 minutes or until tender.
- Stir in the corn, red bell pepper, and spices, cooking for an additional 2 minutes.
- Remove from heat and strain the soup, reserving the vegetables and broth.
- In a bowl, mix half of the vegetables with the yogurt to temper it.
- Blend the remaining vegetables and broth until smooth.
- Return the puréed mixture to the pot and stir in the yogurt-vegetable mix.
- Serve warm, garnished with a dollop of plain yogurt.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
5g
Total carbohydrates
36g
Total protein
6g
Sodium
673mg
Cholesterol
8mg
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