Pepper-Corn Chowder

Pepper-Corn Chowder Enlarge Image
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40 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 1/3 cup
Yields:
8 cups
Start to Finish:
40 mins
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Pepper-Corn Chowder

Ingredients
1
leek, cleaned and chopped
5
cups loose-pack frozen whole kernel corn
2
14 ounce can reduced-sodium chicken broth
1
1/8
teaspoon ground black pepper
1/8
teaspoon cayenne pepper
3
saffron threads(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.

Nutrition Facts

(Pepper-Corn Chowder)
    Per serving:
  • 155 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 323 mg sodium,
  • 35 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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