. 1½ cups water
. 2 cups fresh corn
. Salt to taste
. 1½ tbsp butter
. 1 tbsp leek (chopped)
. 1 large onion (chopped)
. 6 cloves garlic (chopped)
. 1 large potato (peeled and chopped)
. 3 cups chicken stock
. 1 ½ cups yogurt


. Put water, corn, potato and salt in a pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes more
. Remove from heat. Allow to cool naturally
. Open cooker. Drain and reserve corn and potato
. Melt butter in a saucepan, onion and garlic. Stir fry till the onion transparent. Add chicken stock and leek. Stir
. Remove from heat; add the mixture and the reserved corn and potato in a blender. Mix the soup till smooth
. Pour the mixture in a fine sieve
. Return the soup to heat
. Serve in soup bowl by adding yogurt on top. Serve hot