Pepper-Corn Chowder

By oakleyj

Ingredients

• Nonstick cooking spray
• 1 1
• cup chopped onion
• 1 1
• leek, cleaned and chopped
• 5 5
• cups loose-pack frozen whole kernel corn
• 2 2
• 14-ounce cans reduced-sodium chicken broth
• 1 1
• medium red sweet pepper, chopped
• 1/8 1/8
• teaspoon ground black pepper
• 1/8 1/8
• teaspoon cayenne pepper
• 3 3
• threads saffron (optional)
• Snipped fresh chives and/or ground black pepper (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.