Ingredients

• 1 T. canola oil
• 1 C chopped sweet onions
• 1/2 c chopped celery (optional)
• 5-6 ears corn, kernels cut off the cob
• 3-4 C chicken stock
• 1 C plain non-fat yogurt
• 1 roasted red pepper, diced
• 2 T chopped fresh cilantro per serving (or more to taste)
• 1 t hot sauce

Directions

1. Heat oil in soup pot.

2. Add onion and celery and saute 3-4 minutes.

3. Add corn and chicken stock and bring to boil.

4. Reduce heat and simmer 15-20 minutes.

5. Puree in blender or food processor.

6. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.

7. Adjust seasoning and serve.

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