August Corn Chowder

Ingredients

some whenever soups call for chicken broth
some texture remains
950 ml defatted chicken broth
2 corn ears
4 dill sprigs
9 gr dill
4 skinned potatoes
1/4 dice
475 ml low fat yogurt
3 cucumbers
1 bell pepper
5/8 cucumbers in the bowl of a food
240 ml reserved broth through feed tube

Instructions

pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled. Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol. NOTE: If you like, cut 3 more ears of corn (with kernels) into 3 cm lengths and cook separately for 2-3 minutes. Then divide corn between bowls and ladle soup on top.