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- 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
- 3 saffron (optional)
- Snipped fresh chives and/or ground black pepper (optional)
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.
- Servings Per Recipe 6,
- cal. (kcal) 155,
- Fat, total (g) 1,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 35,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 7,
- vit. A (IU) 1118,
- vit. C (mg) 37,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 323,
- Potassium (mg) 396,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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