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.
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Pepper-Corn Chowder
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.
Nutrition Facts (Pepper-Corn Chowder)
- Per serving:
- 155 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 323 mg sodium ,
- 35 g carb. ,
- 4 g fiber ,
- 8 g sugar ,
- 7 g pro.