• In a small pot, bring water to a boil. Shuck the corn and break in half. Cook in boiling water for about 5 minutes, and then cut the kernels off. Put the cobs back into the water and let boil for at least 20 more minutes.
• Chop the onion and celery into similar sizes of about 1⁄4 inch x 1⁄4 inch. Finely mince the garlic. Sauté the onions and celery for about 10 minutes until translucent, then add the garlic and corn kernels. Cook on low for 5 more minutes.
• Remove the cobs from the broth and let cool. Use a spoon and your hands to squeeze remaining moisture and flavor from the corncobs and into the broth. Remove from heat.
• Mix the vegetables, corn broth, garlic salt, cumin, milk, and Greek yogurt in a blender until smooth. Add cracked black pepper to taste. Reheat on low in a small pot and serve.

Cooking Tip

Make this soup more substantial by adding cooked chicken sausage, baked fish, or grilled meat. Alternatively, serve with a turkey sandwich made on a crusty piece of whole grain bread. If you have access to a food processor or an immersion blender, use either one instead of a blender for an extra creamy soup.

Performance Fact