Pepper and Corn Chowder
Source: Better Homes and Gardens Magazine Feb 2010
1 cup chopped onion
1 leek, cleaned and chopped
5 cups loose-pack frozen whole kernel corn
2 14-oz. cans reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
3 threads saffron (optional)
Snipped fresh chives and/or ground black pepper (optional)
Directions
1. Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.
2. Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.
3. Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.
4. Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.
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