CORN CHOWDER
Make this delicious soup in the summer, when you can use corn that was picked that morning. Corn is loaded with sugars and carbs, but that’s why we like it so much. I incorporated cauliflower in this soup to reduce the carb count and to add body, without adding the starch and calories of potatoes. Serves 4
Nonstick cooking spray
1 small yellow onion, cut into small dice
Kernels from 3 ears fresh corn
Salt and freshly ground black pepper
1½ cups cauliflower florets
2½ cups skim milk
One 7-ounce container Greek yogurt
½ bunch scallions (green part only), sliced thin on the diagonal
1. Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray. Add the onion and corn. Season with salt and pepper to taste. Sauté, stirring occasionally, for 6 minutes, or until the vegetables have started to soften. Add the cauliflower and milk, cover, and bring the soup to a boil. Reduce the heat to medium-low. Simmer the soup until the corn and cauliflower are tender, about 20 minutes.
2. Strain 1 cup of the soup through a sieve. Reserve the solids, and return the liquid to the pot. Pour the contents of the pot into a blender and puree until smooth. Return the soup to the pot, add the strained solids, and bring to a boil.
3. Remove the soup from the heat; stir in the yogurt and scallions. Season with salt and pepper to taste, and serve.
