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Pepper-Corn Chowder

Makes: 6 servings
Serving size: 1 1/3cup Yield: 8 cups
Start to Finish 40 mins
Pepper-Corn Chowder
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
  • 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)
  • 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 (g) 73,
  • Cobalamin (Vit. B12) (g) 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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