*  Exported from  MasterCook  *

                           August Corn Chowder

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Defatted chicken broth
   2                    Corn ears, kernels removed -- cobs reserved and ha
                        (see note below)
   4                    Fresh dill sprigs (including -- stems)
					
   2      tablespoons   Chopped fresh dill
   4                    Red-skinned new potatoes -- unpeeled, cut into 1
					
   2      cups          Low-fat plain yogurt
   3                    Cucumbers, peeled -- seeded
                        cut into small dice
   1      small         Red bell pepper, cored -- seeded and cut into
					
                        Coarsely ground black pepper -- 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.

 1. Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a boil, reduce heat, simmer
 10 minutes. Discard cobs and dill.

 2. 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.

 3. Place yogurt and 2/3 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.

 4. 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.

 Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol.

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

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