2 c. frozen corn
2 tbsp. corn oil butter
2 tbsp. olive oil
1 c. celery
1 med. red pepper, coarsely chopped
1/2 c. green onion, sliced
1 med. clove garlic, minced
3 c. chicken broth, defatted
2 c. plain yogurt
1/2 tsp. salt
1/8 tsp. dried red pepper
1 1/2 c. grated Jarlsberg or Aged Swiss cheese
1/4 c. chopped parsley

In a large deep saucepan, melt butter and add olive oil and saute celery, red pepper, green onion and garlic until just tender. Add chicken broth and corn; bring to boil. Reduce heat; simmer 10 minutes until corn is tender.

Blend in yogurt, using wire whisk. Add salt and pepper; blend in 1 cup cheese. Heat on low heat; stirring constantly. Spoon soup into bowls; garnish with remaining cheese and parsley. Makes 6 servings.