A creamy, flavorful corn soup, with a nice kick from the cayenne.
Serving size: 1 cup
Makes 6 servings
Total time: 30 minutes
1 tablespoon olive oil
1 large onion, chopped
2 teaspoons kosher salt, divided
1 tablespoon minced garlic
1/8 teaspoon cayenne pepper
1 pound frozen corn kernels
4 cups reduced-sodium vegetable broth
1/2 cup plain low fat Greek yogurt
1/4 cup chopped chives for garnish
1. In a large deep saucepan, heat olive oil over medium-high heat, about 2 minutes. Add onion and 1 teaspoon kosher salt. Cook, stirring, until onion is soft, about 3 minutes.
2. Add garlic and cayenne and cook 1 minute, stirring. Add corn and sauté, stirring, until no longer frozen, about 1 minute. Add broth. Bring to a boil, then lower heat to medium-low and simmer, stirring occasionally, 20 minutes. Meanwhile, whisk together yogurt with the remaining teaspoon of kosher salt.
3. Transfer soup to food processor in several batches and puree, reserving 1 cup not pureed to allow for a slightly chunky texture. Transfer back to pot. Cook over medium heat until heated through.
4. Off heat, whisk in salted yogurt. Divide to six bowls, garnish with chives and serve.
Nutrition per serving
Total Fat 3.3 g
Saturated Fat 0.7 g
Cholesterol 1.3 mg
Sodium 477.7 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.2 g
Sugars 4.9 g
Protein 4.8 g
Weight Watchers Points Plus: 3 points