Fresh Corn and Zucchini SoupThree Sisters Cookbook6 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 plain fat-free yogurt Jalapeno hot sauce (optional) Bring broth to a simmer in a large pan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt and pepper; cover and simmer 2 minutes. Place one-third of mixture in a blender and process until smooth. Repeat procedure with remaining mixture. Pour soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 (1 cup) servings Nutrition per serving: calories 96, percent calories from fat 16%, sodium160 mg, cholesterol 0 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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