1/4 cup of finely chopped onion (40 g)
2 cloves of garlic, minced
2 tablespoons of butter
2 cups of fresh or frozen green corn (300 g)
1 tablespoon of salt
2 cups of milk (480 ml)
1 cup of natural yogurt (200 g)
1/2 cup of finely chopped scallion greens (40 g) - for garnish
1/4 cup of finely chopped onion (40 g)
2 cloves of garlic, minced
2 tablespoons of butter
2 cups of fresh or frozen green corn (300 g)
1 tablespoon of salt
2 cups of milk (480 ml)
1 cup of natural yogurt (200 g)
1/2 cup of finely chopped scallion greens (40 g) - for garnish
In a medium saucepan, over low heat, cook the onion and garlic in butter, stirring occasionally, until the onion is soft (approximately 3 minutes)
Add the corn and salt, stir to combine, and cook until the mixture is smooth (approximately 3 minutes)
Add the milk, stir to combine, and bring to a simmer over high heat (approximately 2 minutes)
Transfer the mixture to a blender and blend well
Return the mixture to the saucepan, add the yogurt, stir to combine, and warm over low heat without boiling (approximately 3 minutes)
Serve the soup hot, garnished with scallion greens
282 calories per serving
