Delicious cream of corn with yoghurt Greek style, this tastes like the original recipe of corn cream with the difference that it is low in fat because instead of adding cream you add Greek style yogurt, try it.
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Ingredients4 portions
Preparation
In the pot where the soup will be made, over medium heat melt the butter and sauté the onion, add the garlic and corn grains and cook for 3 minutes.
Add the chicken stock and the epazote and cook until the corn kernels are tender.
Put mixture in the blender together with the Yogurt Type Greek FAGE Total 0% and liquefy.
Return to the pot, season and serve.
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