Chilled Corn Chowder with fresh dill and green onions

Ingredients:

3 cups corn kernels (4 ears)
2 stalk green onions, white and green separate, sliced
1 small red pepper or tomato (seeds discarded, chopped finely
Juice of 1/2 lime or lemon
2 teaspoons fresh dill leaves (optional)
3 cups milk, 1 cup plain yogurt (whisked together)
Salt and freshly ground black pepper to taste
Small fresh dill sprigs for garnish

Cooking Instructions:

In a food processor, puree 1/3 of the corn, green onions (white section), lime juice, dill, salt and pepper until smooth. Add 1 cup of the milk/yogurt combination and process until blended. Transfer the mixture to a bowl

and whisk in the remaining milk/yogurt, whole corn kernels and chopped red pepper (can substitute

tomato). Chill deeply.

Serving Suggestions:
Additional Comments: This simple and sweet summertime soup is served chilled at the height of corn season. Because this is a raw dish, it allows one to accept the most nutrients since nothing is lost in a cooking process. When it is hot

out, this makes a pleasing and cooling introduction to any main course salad!



This recipe was created by Market Chef Sim Peyron of Pacific Coast Farmers’ Market Association.
Serves: Makes 4 to 5 first-course serv
Calories Per Serving: NA
Preparation Time: 15 min.
Difficulty: Easy

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