*  Exported from  MasterCook  *

                           August Corn Chowder

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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           Fresh dill -- chopped
   4                    Red-skinned new potatoes --
                        - unpeeled, diced 1/4"
   2       c            Low-fat plain yogurt
   3                    Cucumbers -- peeled, seeded,
                        - cut into small dice
   1       sm           Red bell pepper --
                        - cored, seeded, diced 1/4"
                        Black pepper -- coarsely ground,
                        - to taste

  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 2/3rds 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.
  
  Serving size: 1 Cup

  Per serving: 212 cal, 2 g fat, 5 mg cholesterol
  
  Note:

  If you like, cut 3 more ears of corn (with kernels) into 1" lengths
  and cook separately for 2 to 3 minutes. Then divide corn between
  bowls and ladle soup on top.


                   - - - - - - - - - - - - - - - - - -