Pepper Corn Chowder

Meals under $3- Hearth healthy

Pepper Corn Chowder
Pepper Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Nonstick cooking spray

  • 1

    cup chopped onion

  • 1

    leek, cleaned and chopped

  • 5

    cups loose-pack frozen whole kernel corn

  • 2

    14-ounce cans reduced-sodium chicken broth

  • 1

    medium red sweet pepper, chopped

  • 1/8

    teaspoon ground black pepper

  • 1/8

    teaspoon cayenne pepper

  • 3

    threads saffron (optional)

  • Snipped fresh chives and/or ground black pepper (optional)

Directions

Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally. Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly. Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven. Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

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