Corn chowder is classic New England fare, but we've warmed up this version with hints of the spicy southwest. Delicious comfort food! Corn Chowder Go to recipes By Stonyfield Vegetarian American Gluten Free Soups WinterCorn chowder is classic New England fare, but we've warmed up this version with hints of the spicy southwest. Delicious comfort food! Ready In: 25 minutes Level: Easy Prep: 5 minutes Cook: 15 minutes Yields: 6 Servings Print RecipeIngredients6 ears fresh corn (or 1 1/2 - 10oz bags of frozen corn)1 medium onion (finely chopped)1 T olive oil4 c vegetable broth2 medium red potatoes (finely chopped)1 red bell pepper (chopped)1/2 t cayenne pepper1/4 t allspice 1/4 t cumin1 1/2 c Stonyfield Organic Low Fat Plain Yogurt Salt and pepper to tastedirectionsStep 1Remove corn kernels from the cobs and reserve. Place a large soup pot over medium-high heat. Add olive oil and sauté onions until translucent. Add vegetable broth and bring to a boil. Add potatoes and cook for 8 minutes or until tender. Add corn kernels, red peppers and spices and cook for 2 minutes longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth.Step 2Place half of the vegetables in a bowl, and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. Combine the remaining vegetables and broth in a blender, and purée until smooth. Place the puréed vegetables and broth in soup pot over medium heat, and then stir the yogurt and vegetable mixture back into the pot. Serve warm and garnish with a dollop of plain yogurt.