Recipe for Creamy Corn and Zucchini Soup 
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Yield:
12
Ingredients:
Amount Ingredient
6 cup low-salt chicken broth
2 cup diced zucchini
1/2 cup chopped onion
6 cup fresh corn kernels about 12 ears
1/2 tsp salt
1/4 tsp pepper
3/4 cup nonfat plain yogurt
Instructions:
Instructions: 1. 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.

2. Place one-third of corn mixture in a blender; 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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