1 tablespoon extra-virgin olive oil
1 large red onion, chopped
5 celery ribs, chopped
1/2 cup of fire roasted red pepper, chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh-cracked black pepper
1/2 cups cubed red skin potatoes
4 cups chicken stock (low-sodium or homemade)
2 cups skim milk or unsweetened soy milk
5 ears of fresh corn
Greek yogurt to garnish
Fresh chives to garnish
Shave the corn off the cob and reserve one shaven cob. Over medium heat, heat the olive oil in a large stock pot. Add the onion, celery, roasted red pepper, and spices and cook until onions are translucent.
Add the potatoes and saute for five minutes. Add the chicken stock and milk and stir in the corn kernels.
Bring to a boil and reduce the heat the low, add the reserved shaven cob (this will help thicken the soup). Let cook for 45 minutes. Remove the cob before serving.
Ladel into bowls and top with fresh chives and Greek yogurt.