*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 01, 2026 4:58 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » August Corn Chowder
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add August Corn Chowder recipe to your favorite Save to favorite   Discuss August Corn Chowder recipe Write a comment   Print August Corn Chowder recipe Print this recipe   Email August Corn Chowder recipe to friend Email this recipe
  August Corn Chowder
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 268
Ingredients:
4 cup Defatted chicken broth
2 Corn ears, kernels removed, cobs reserved and halved crosswise (see note below)
4 Fresh dill sprigs (including stems) PLUS
2 tbsp Chopped fresh dill
4 Red-skinned new potatoes, unpeeled, cut into 1/4" dice
2 cup Low-fat plain yogurt
3 Cucumbers, peeled, seeded and cut into small dice
1 small Red bell pepper, cored, seeded and cut into 1/4" dice
Coarsely ground black pepper to taste
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Cranberry Christmas Pudding & Sauce
Category: Deserts
Hits: 259
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com