Name: Summer Corn Bisque
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 8 ears corn; 1 Quart skim milk; 1 Quart water; 2 Tablespoon extra-virgin olive oil; 2 Cup medium diced yellow onion; 1 Cup medium diced celeriac; 1 Cup sliced leeks; 1 Tablespoon minced garlic; 1 Tablespoon chopped fresh thyme; ¼ Cup avocado oil; 2 Teaspoon kosher salt; ¼ Teaspoon white pepper; 1 large diced heirloom tomato; 1 medium diced avocado; Cilantro leaves, for garnish

This is summer on a spoon. Sweet summer corn simmers, and Chobani® Whole Milk Plain Greek Yogurt gets stirred in at the very end for a savory, creamy soup, topped with heirloom tomato chunks, avocado slices, and fresh cilantro.

Chobani® Whole Milk Plain Greek Yogurt

ears corn

skim milk

water

extra-virgin olive oil

medium diced yellow onion

medium diced celeriac

sliced leeks

minced garlic

chopped fresh thyme

avocado oil

kosher salt

white pepper

large diced heirloom tomato

medium diced avocado

Cilantro leaves, for garnish

Husk corn. Cut kernels from the cob and reserve in a bowl to the side. Slice the leftover cobs into quarters and place in a pot with the milk and water on low heat. Simmer for 20 minutes and strain through fine mesh strainer.

In a large pot over medium heat, add olive oil and cook onions, leeks, celeriac, garlic, and thyme for 10 minutes, or until translucent.

Pour mixture into blender and secure lid. Starting on low speed, and gradually going to high, carefully blend hot soup until silky smooth.

Add yogurt, avocado oil, salt, and pepper, and blend until just fully incorporated.

Garnish each bowl of soup with tomatoes, avocado, and cilantro to serve.