Pepper-Corn Chowder

Saffron gives this garden-fresh chowder a deliciously sophisticated flavor.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Start to Finish: 40 mins

Pepper-Corn Chowder

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Directions

  1. Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
  2. Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the 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 the pureed corn mixture to mixture in the Dutch oven.
  4. Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

From the Test Kitchen

Soup-and-Sandwich Lunch:

Reserve a portion of this soup and serve with a half sandwich for a light soup-and-sandwich lunch. For additional flavor, stir in any cooked vegetables of your choice.

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Nutrition Facts (Pepper-Corn Chowder)

  • Per serving:
  • 155 kcal ,
  • 1 g fat
  • 1 g polyunsaturated fat ,
  • 323 mg sodium ,
  • 35 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 7 g pro.
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