Dayton Bariatric Center

 

Summer Corn Soup with Cilantro and Yogurt    

(6 - 12 oz. servings)

 

1 T Canola Oil

8 oz. Chopped Sweet Onions

4 oz. Celery

4 cups Corn off the cob (5-6 ears)

24 oz Chicken Stock (3 cups)

8 oz. Dannon Yogurt Plain, Nonfat

8 oz. Roasted Red Peppers, Diced

2 T Fresh Cilantro, chopped

1 t Tabasco Sauce

 

1. Saute onions and celery in soup pot; add corn and

    chicken stock and bring to boil.

2. Reduce heat and simmer 20 minutes.

3. Puree soup in blender; transfer to mixing bowl and

    stir in yogurt, red pepper, cilantro and hot sauce.

4. Adjust seasoning and serve.

 

180 Calories        0 Mg Cholesterol    28 g Carbs

     510 mg Sodium       7 g Protein