Recipes and Cooking Pepper-Corn Chowder 3.9 (33) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2008 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 cup chopped onion 1 leek, cleaned and chopped 5 cup loose-pack frozen whole kernel corn 2 14 ounce can reduced-sodium chicken broth 1 medium red sweet pepper, chopped ⅛ teaspoon ground black pepper ⅛ teaspoon cayenne pepper 3 saffron threads(optional) Snipped fresh chives and/or ground black pepper (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 155 Calories 1g Fat 35g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 155 % Daily Value * Total Fat 1g 1% Sodium 323mg 14% Total Carbohydrate 35g 13% Total Sugars 8g Protein 7g Vitamin C 37.2mg 186% Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 396mg 8% Folate, total 72.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.