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Creamy 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 nonfat plain yogurt
jalapeno hot sauce -- optional


Bring broth to a simmer in a large saucepan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt, and pepper; cover and simmer 2 minutes.

Place one-third of corn mixture in a blender and process until smooth. Repeat procedure with remaining corn mixture. Ladle soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon yogurt).

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