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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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365 Great 20 Minute Recipes Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 garlic clove, minced |
5 cups corn |
2 (14 ounce) cans chicken broth |
1 (7 ounce) jar roasted red peppers, drained and chopped |
1/8 teaspoon ground nutmeg |
1/4 teaspoon tabasco sauce |
3/4 cup plain yogurt |
Directions:
1. In a large saucepan, heat oil. Add onion and cook over medium heat, stirring until softened, 3 minutes.
2. Add garlic and cook 30 seconds.
3. Add corn and 2 cups water. Bring to a boil.
4. Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.
5. Process corn mixture in food processor or blender to make a coarse puree.
6. Return to saucepan and add chicken broth and peppers. Bring to a boil and cook for 1 minute.
7. Season with nutmeg and Tabasco. Ladle into bowls and top with yogurt.
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