Ingredients (6 servings):
½ cup plain Greek yogurt
1 tablespoon olive oil
1 large onion, chopped
2 teaspoons salt, divided
1 tablespoon minced garlic
⅛ teaspoon cayenne pepper
450 g frozen corn kernels
4 cups vegetable broth
¼ cup chopped chives for garnish
Preparation:
Measure out your yogurt and leave it on the counter to warm up a bit.
In a large, deep saucepan, heat the olive oil over medium-high heat, about 2 minutes. Add the onion and 1 teaspoon kosher salt. Cook, stirring, until onion is soft, about 3 minutes.
Add the garlic and cayenne and cook 1 minute, stirring. Add corn and sauté, stirring, until no longer frozen, about 1 minute.
Add the broth. Bring to a boil, then lower heat to medium-low and simmer, stirring occasionally, 20 minutes.
Meanwhile, whisk together the yogurt with the remaining teaspoon of kosher salt.
Transfer the soup to your food processor in several batches and puree, reserving 1 cup not pureed to allow for a slightly chunky texture.
Transfer the pureed soup back to the pot. Heat over medium heat until heated through.
Off heat, whisk in the yogurt. Divide among six bowls, garnish with chives and serve.