Corn and Red Pepper Soup

1. 1

   In a large saucepan, heat oil.

2. 2

   Add onion and cook over medium heat, stirring until softened, 3 minutes.

3. 3

   Add garlic and cook 30 seconds.

4. 4

   Add corn and 2 cups water.

5. 5

   Bring to a boil.

6. 6

   Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.

7. 7

   Process corn mixture in food processor or blender to make a coarse puree.

8. 8

   Return to saucepan and add chicken broth and peppers.

9. 9

   Bring to a boil and cook for 1 minute.

10. 10

    Season with nutmeg and Tabasco.

11. 11

    Ladle into bowls and top with yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.