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Pepper-Corn Chowder

Ingredients

• Nonstick cooking spray
• 1 cup chopped onion
• 1 leek, chopped
• 5 cups frozen whole-kernel corn
• 2 14-ounce cans reduced-sodium chicken broth
• 3/4 cup chopped red sweet pepper
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 threads saffron (optional)
• Snipped chives and/or ground black pepper (optional)

Directions

1. Coat a 4-quart Dutch oven with nonstick cooking spray.
2. Heat over medium heat for 1 minute.
3. Add onion and leek and cook for 5 minutes, stirring occasionally.
4. Add frozen corn and cook for 5 minutes, stirring occasionally.
5. Add 1 can of the broth and simmer, covered, 20 minutes.
6. Transfer half the corn mixture to a blender and blend until smooth.
7. Return pureed corn mixture to Dutch oven.
8. Add the remaining ingredients except chives/pepper.
9. Heat through.
10. Top with snipped chives and/or additional black pepper.

Attribution