August Corn Chowder

  • 2 ears of corn (whole), kernels cut off and set aside
  • 4 cups chicken broth
  • 1 Tbsp 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 tsp ground black pepper image placeholder

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.

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

Servings: 6
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder