3 cloves of garlic minced
6 cups chicken or vegetable broth (low sodium)
1 large potato peeled and cut into chunks
1 can sweet whole kernel corn drained (or 3 1/4 cups of fresh corn), 29 oz
1 1/2 teaspoons salt less or more depending how salty the broth is
1 1/2 teaspoons ground black pepper
1/2 cup plain yogurt or heavy cream (low-fat)
2 hot Italian sausage links cooked and cut into chunks (optional)
4 tablespoons chopped fresh chives
- In a medium pot, heat the oil over medium heat and sweat the onion for about 4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute, stirring occasionally.
- Stir in the broth and increase the heat to medium-high. Add the potato chunks, 2 1/4 cups of the corn kernels, salt and pepper; stir.
- Let cook for about 12 minutes or until potato is fork tender. Blend soup with the yogurt or heavy cream in a blender until creamy. Adjust the seasonings if necessary.
- Add the remaining 1 cup of corn kernels and serve while soup is warm. It can be garnished on top with chunks of cooked sausage and chopped fresh chives.