Saffron Corn Chowder

Kathie Carr

By
@kathiecc

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe

Course/Dish: Vegetable Soup