4 c Defatted chicken broth 2 Corn ears, kernels removed, -cobs reserved and halved -crosswise (see note below) 4 Fresh dill sprigs (including -stems) -PLUS 2 tb Chopped fresh dill 4 Red-skinned new potatoes, -unpeeled, cut into 1/4" -dice 2 c Low-fat plain yogurt 3 Cucumbers, peeled, seeded -and cut into small dice 1 sm Red bell pepper, cored, -seeded and cut into 1/4" -dice Coarsely ground black pepper -to taste Whenever cold soups call for chicken broth, be sure to defat it completely for best results. Also, black pepper is the only spice in this chowder, so freshly ground is a MUST. 1. Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a boil, reduce heat, simmer 10 minutes. Discard cobs and dill. 2. Add potatoes to broth and cook for 8 minutes or until tender. Add corn kernels and cook 1 minute longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth. 3. Place yogurt and 2/3 of the diced cucumbers in the bowl of a food processor; pulse on and off just to combine ingredients (so some texture remains). With motor on, pour in 1 cup of reserved broth through feed tube and pulse machine on to just combine ingredients. Remove to a bowl. Save any leftover broth for another use. 4. Stir in the reserved vegetables, remaining diced cucumber, bell 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 1" lengths and cook separately for 2-3 minutes. Then divide corn between bowls and ladle soup on top.
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