====== Corn Bisque with Yogurt and Saffron ======

Start to finish: 45 minutes

(25 minutes active) | Servings: 4 to 6

**INGREDIENTS**
  * 4 tablespoons salted butter
  * 4 cups corn kernels (from about
  * 5 ears corn), cobs reserved
  * Kosher salt and ground black pepper
  * 1 quart low-sodium chicken OR vegetable broth
  * ¼ teaspoon saffron threads
  * 1 cup plain whole-milk Greek yogurt
  * Fresh basil, chopped or torn, to serve

**INSTRUCTIONS**
  * In a large pot over medium-high, melt the butter. Add the corn kernels and ½ teaspoon each salt and pepper.
  * Cook, stirring occasionally, until the corn begins to brown, about 5 minutes. 
  * Add the reserved cobs, broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occasionally, for 30 minutes; adjust the heat as needed to maintain a sim-mer. Cool for about 5 minutes, then remove and discard the cobs.
  * Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree until smooth. Return the soup to the pot and reheat over medium, stirring occasionally. 
  * Remove the pot from the heat and whisk in the yogurt; if the soup is too thick, stir in water to thin. Taste and season with salt and pepper. Serve sprinkled with basil.
  * Optional garnish: Lime wedges or halved cherry tomatoes or both