5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
One 7-ounce carton plain whole milk Greek yogurt
1 tablespoon olive oil
1/4 cup panko
1/4 cup crumbled feta cheese
1 tablespoon chopped dill weed
1 teaspoon lemon zest
For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.
Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.
Two 1 ounce squares bittersweet chocolate, unwrapped
Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce.
Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet.
Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top.
Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.