Rating: 4 stars
33 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3

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.

Source: Better Homes and Gardens


Recipe Summary

40 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 1g; carbohydrates 35g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 7g; vitamin a 1117.6IU; vitamin c 37.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 72.6mcg; sodium 323mg; potassium 396mg; calcium 20.2mg; iron 1.1mg.