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

Gallery

Recipe Summary

total:
40 mins
Servings:
6
Yield:
8 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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

Reviews (3)

32 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 4.0 stars
10/31/2020
So easy and delicious!
Rating: 4.0 stars
10/31/2020
So easy and delicious!
Rating: 4.0 stars
10/31/2020
So easy and delicious!
Advertisement
Advertisement