• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ears of corn (whole), kernels cut off and set aside

  2. 4 cups chicken broth

  3. 1 tablespoon minced fresh dillweed

  4. 4 red potatoes, diced

  5. 2 cups plain yogurt

  6. 3 cucumbers, peeled, seeded, cut into 1-inch chunks

  7. 1 red bell pepper, seeded and diced

  8. 1/8 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Discard the cobs. Add diced red potatoes and cook for 8 minutes, or until tender. Add the reserved corn and cook 1 minute.

  3. 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.

  4. In a food processor or blender, combine yogurt and cucumber chunks; process until blended but not pureed (Hint: use the 'pulse' button).

  5. Combine the potato-corn mixture, diced red bell peppers and pepper with strained soup liquid (first stock pot). Chill for 2 hours before serving.


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