Chilled Corn Soup with Crispy Corn & Panko Topper

By Jahel

Ingredients

• 1 T unsalted butter
• 1 c chopped white onion
• 1 clove garlic, minced
• 5 c fresh corn kernels (cut from 10 ears) cobs halved and reserved
• 4 c reduced sodium chicken broth
• 1-7 oz. carton plain whole milk Greek yogurt
• 1 T olive oil
• 1/4 c panko
• 1/4 c crumbled feta cheese
• 1 T chopped fresh dill weed
• 1 t lemon zest

Preparation

Step 1

In 4-5 qt. pot, melt butter over medium heat. Add onion and garlic. Cook and stir 3-4 minutes or until softened. Add 4 c corn kernels; cook one minute. Add reserved cobs and broth. Bring to boiling; reduce heat. Simmer covered, 25 minutes.
Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain thru a fine mesh sieve into a bowl, pressing solids. Discard solids. Stir in 1/2 t salt. Chill covered, at least 4 hours. Whisk yogurt into soup until smooth.
For topper: in large skillet, heat oil over medium heat. Add remaining 1 c corn and the panko; cook 2-3 minutes or until browned. Top soup with panko mixture, feta, dill and zest.