• 32 Ratings

Warm up a chilly day with a big bowl of this cajun corn chowder recipe. Saffron gives the surprisingly light corn soup recipe a deliciously sophisticated flavor.

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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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

155 calories; 1 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 323 mg sodium. 396 mg potassium; 35 g carbohydrates; 4 g fiber; 8 g sugar; 7 g protein; 1118 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews

32 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3