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Tangy Corn Soup

Recipe Link: http://www.hoboes.com/html/Diner/tangy-corn.shtml

List of Ingredients




2 15-16 oz cans corn
2 medium potatoes, finely chopped
1 medium onion, finely chopped
1 red bell pepper, chopped
1 1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1/8 tsp allspice
1/4 tsp cumin
1/2 tsp hot pepper flakes
1/4 tsp rosemary
2 cups bean, vegetable, or chicken broth
3 shakes tabasco
4 shakes worcestershire sauce
1/2 cup water
1 1/2 cups yogurt
1/4 cup butter


Recipe



Combine everything except the yogurt, water, and butter into a crockpot.

Cover and cook on low for 7 to 9 hours.
Purée in batches, until smooth, in a blender or food processor

Return to the crockpot.
Add the butter, stir to melt.
Mix the water and yogurt; then add to the crockpot.
Cover and cook on high for 1 hour.

Serve with beer, whole-wheat bread, and a spicy salad.

Bean broth is my preferred broth. It’s the broth left over after cooking black (or other dried) beans.