Creamy Corn And Zucchini Soup
6 cups low-salt chicken broth
2 cups diced zucchini
1/2 cup chopped onion
6 cups fresh corn kernels (about 12 ears)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup fat-free yogurt
hot sauce (optional)
Bring broth to a simmer in a large saucepan.
Add zucchini and onion; cover and simmer 2 minutes.
Place 1/3 of corn mixture in a blender; process until smooth.
Repeat procedure with remaining corn mixture.
Add to soup.
Ladle soup into bowls; top with yogurt.
Top with hot sauce (if desired).
Makes 12 servings.
Calories 96, Protein 4.8 g, Fat 1.8 g, Carb 18.2 g.