Fresh 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 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.