Saffron Corn Chowder

Kathie Carr

By
@kathiecc

Spicy and different. Great served with hot rolls and a salad.


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Serves:

6

Prep:

20 Min

Ingredients

1 c
chopped onion
1
leek, cleaned and chopped
2 Tbsp
butter
5 c
frozen corn
1 c
cooked, cubed potatoes
2 can(s)
chicken broth, (14 ounce each)
1
red bell pepper, chopped
1/2
green bell pepper, chopped
1/8 tsp
freshly ground black pepper
1/8 tsp
cayenne pepper
3-4
threads saffron

Directions Step-By-Step

1
Melt butter in a 4 quart Dutch oven. Add onion and leek and cook, stirring frequently, for about 5 minutes or until tender.
2
Add corn and cook for about 5 more minutes, stirring. Add one can of chicken broth. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes until corn is very tender.
3
Remove from heat and cool a bit. Place half of corn mixture in blender and blend until smoothly pureed. Return this mixture to Dutch oven.
4
Add remaining broth, potatoes, sweet peppers, black and cayenne pepper, and saffron.Heat thoroughly.
5
Garnish with chives or parsley.

About this Recipe

Course/Dish: Vegetable Soup