Soup from the Garden: Corn and Zucchini Soup

Here is a nice fresh tasting soup for a summer or fall day.

• 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 plain fat-free yogurt
• Jalapeno hot sauce (optional)

1.  Bring broth to a simmer in a large pan. 
2. Add zucchini and onion; cover and simmer 2 minutes.
3. Stir in corn, salt and pepper; cover and simmer 2 minutes.
4. Place one-third of mixture in a blender and process until smooth.
5. Repeat procedure with remaining mixture.
6. Pour soup into bowls; top with yogurt. 
7. Serve with jalapeno hot sauce, if desired.