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,
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
leek, cleaned and chopped
cupsloose-pack frozen whole kernel corn
14 ouncecanreduced-sodium chicken broth
medium red sweet pepper, chopped
teaspoonground black pepper
Snipped fresh chives and/or ground black pepper (optional