Corn Chowder

• Nonstick cooking spray
• 1 small yellow onion, cut into small dice
• Kernels from 3 ears fresh corn
• Salt and freshly ground black pepper
• 1 1/2 cups cauliflower florets
• 2 1/2 cups skim milk
• One 7-ounce container Greek yogurt
• 1/2 bunch scallions (green part only), sliced thin on the diagonal

1. Heat a Dutch oven over medium heat.
2. When the pot is hot, spray it with cooking spray.
3. Add the onion and corn.
4. Season with salt and pepper to taste.
5. Saute, stirring occasionally, for 6 minutes, or until the vegetables have started to soften.
6. Add the cauliflower and milk, cover, and bring the soup to a boil.
7. Reduce the heat to medium-low.
8. Simmer the soup until the corn and cauliflower are tender, about 20 minutes.
9. Strain 1 cup of the soup through a sieve.
10. Reserve the solids, and return the liquid to the pot.
11. Pour the contents of the pot into a blender and puree until smooth.
12. Return the soup to the pot, add the strained solids, and bring to a boil.
13. Remove the soup from the heat; stir in the yogurt and scallions.
14. Season with salt and pepper to taste, and serve.
15. Fat: 23g (before), 5.8g (after)
16. Calories 359 (before), 190 (after)
17. Protein: 10g
18. Carbohydrates: 28g
19. Cholesterol: 16mg
20. Fiber: 3g
21. Sodium: 264mg

nonstick cooking spray, yellow onion, kernels, salt, cauliflower florets, milk, yogurt, scallions

Taken from www.epicurious.com/recipes/food/views/corn-chowder-374898 (may not work)