Created by EOdisciple on July 24, 2018
Step 1: Place the corn and the zucchini in a 4-quart dutch oven along with the chicken broth. Bring to a boil over medium heat and reduce to a simmer.
Step 2: Cook for 10 minutes.
Step 3: While the corn is cooking, in a skillet add 1 teaspoon olive oil and saute the onion, garlic and celery for 5 minutes until softened.
Step 4: Puree the onion mixture, 1/2 the corn zucchini broth mixture and tomatoes in a blender until smooth. Add the puree to the pot and cook for 5 minutes.
Step 5: Using the same skillet, saute the chilis in the remaining teaspoon of oil for 5 minutes. Add to the pot. (The peppers should blacken and become soft). Add 2 tablespoons of the fresh cilantro as well as the salt and pepper to the soup. Cook for 5 minutes.
Step 6: Remove from heat. Add the sour cream/yogurt and blend well. Garnish each serving with 1 teaspoon of cilantro and serve hot.