Pepper corn Chowdar

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.

nutrition facts (Pepper-Corn Chowder)

• Servings Per Recipe 6,
 
• Calories 155,
 
• Protein (gm) 7,
 
• Carbohydrate (gm) 35,
 
• Fat, total (gm) 1,
 
• Polyunsaturated fat (gm) 1,
 
• Dietary Fiber, total (gm) 4,
 
• Sugar, total (gm) 8,
• Vitamin A (IU) 1118,
 
• Vitamin C (mg) 37,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 4,
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 73,
 
• Sodium (mg) 323,
 
• Potassium (mg) 396,
• Calcium (DV %) 20,
 
• Iron (DV %) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

ingredients

• 1
  cup chopped onion
• 1
  leek, cleaned and chopped
• 5
  cups loose-pack frozen whole kernel corn
• 2
  14 ounce can reduced-sodium chicken broth
• 1
  medium red sweet pepper, chopped
• 1/8
  teaspoon ground black pepper
• 1/8
  teaspoon cayenne pepper
• 
  
• Snipped fresh chives and/or ground black pepper (optional
  
  
  http://www.bhg.com/recipe/stews/pepper-corn-chowder/