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Fresh Creamy Corn Soup with Cumin

August 5, 2012

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The produce is just too good to waste this summer. The corn & tomatoes have never been sweeter, and the peppers are at long last here in abundance, too.

And so, on this very hazy hot & humid summer day, it somehow seemed right to spend the afternoon in the kitchen … making soup!

This is quick, easy, healthy & very yummy.

You’ll Need:

3 1/2 cups corn kernels

2 1/2 cups low sodium chicken broth

1 green pepper, diced

2 tsps minced garlic

1 med or 1/2 large vidalia onion, diced

18 cherry tomatoes, halved (I used yellow, but red would be lovely too)

2 tbs EVOO

2 tsp salt

1 tsp ground pepper

1 1/2 tsps cumin

2 bay leaves

1/8 tsp cayenne

1 cup plain fat free Greek yogurt

3 tbs honey

2 tbs butter

Plain croutons (a few slices of crusty day old Italian bread, cubed & toasted, works great)

A few sprinkles of your best quality paprika

A soup pot

A blender

Steps:

1. Put the corn, broth, onions, peppers, garlic, tomatoes, EVOO, cumin, salt, pepper, bay leaves & cayenne in the soup pot & bring to a boil.

2. Reduce heat & simmer covered about 15 minutes, or until the tomatoes are so tender they’ve nearly dissolved.

3. Remove the bay leaves, then put half the contents of the pot in the blender with the yogurt and the honey, & blend til smooth.

4. Add blended mixture back to the pot, give a good stir, add the butter, and heat the soup over medium heat, taking care not to boil it.

5. Serve with a sprinkling of your very best paprika and a few croutons as garnish.

Serves 6

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