Summer Corn Soup with Cilantro & Yogurt

(from cocinadelmar’s recipe box)

probably not really 6 servings

Source: yogurt container

Prep time: 20 minutes
Cook time: 20 minutes
Serves 6 people

Ingredients

  • 1 T. canola oil
  • 1 C chopped sweet onions
  • 1/2 c chopped celery (optional)
  • 5-6 ears corn, kernels cut off the cob
  • 3-4 C chicken stock
  • 1 C plain non-fat yogurt
  • 1 roasted red pepper, diced
  • 2 T chopped fresh cilantro per serving (or more to taste)
  • 1 t hot sauce

Directions

  1. Heat oil in soup pot.

  2. Add onion and celery and saute 3-4 minutes.

  3. Add corn and chicken stock and bring to boil.

  4. Reduce heat and simmer 15-20 minutes.

  5. Puree in blender or food processor.

  6. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.

  7. Adjust seasoning and serve.

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