Pepper-Corn Chowder


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.

Pepper Corn Chowder
Total Time:
40 mins
8 cups


  • 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

  • teaspoon ground black pepper

  • teaspoon cayenne pepper

  • 3 saffron threads(optional)

  • Snipped fresh chives and/or ground black pepper (optional)


  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 (per serving)

155 Calories
1g Fat
35g Carbs
7g Protein
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.

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