Prep 5 mins
Cook 25 mins
I got this recipe from the top of a container of Dannon Nonfat Yogurt. I haven't tried it yet, but it sounds good. When I do make it, I will be using the nonfat yogurt and low sodium chicken stock to make it a little "healthier". Enjoy! :)
- 1 tablespoon canola oil
- 1 cup chopped onion
- 1⁄2 cup celery
- 4 cups corn, off the cob
- 3 cups chicken stock
- 1 cup plain yogurt
- 1 cup chopped roasted red pepper
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon hot sauce
- Heat oil in a soup pot. Add onions and celery and saute 3-4 minutes. Add corn and chicken stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
- Puree soup in blender or food processor. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.