saffron corn chowder

Name: Saffron Corn Chowder
Prep time: 20 min
Yield: 6
Ingredients: 1 cup(s) chopped onion; 1 - leek, cleaned and chopped; 2 tablespoon(s) butter; 5 cup(s) frozen corn; 1 cup(s) cooked, cubed potatoes; 2 can(s) chicken broth, (14 ounce each); 1 - red bell pepper, chopped; 1/2 - green bell pepper, chopped; 1/8 teaspoon(s) freshly ground black pepper; 1/8 teaspoon(s) cayenne pepper; 3-4 - threads saffron

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Kathie Carr

North Liberty, IN

Updated on Dec 22, 2011

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

Rate

prep time 20 Min

cook time

method ---

yield 6 serving(s)

Ingredients

1 cup chopped onion
1 - leek, cleaned and chopped
2 tablespoons butter
5 cups frozen corn
1 cup cooked, cubed potatoes
2 cans chicken broth, (14 ounce each)
1 - red bell pepper, chopped
1/2 - green bell pepper, chopped
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3-4 - threads saffron

How To Make saffron corn chowder

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.

Step 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.
Step 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.
Step 4

Add remaining broth, potatoes, sweet peppers, black and cayenne pepper, and saffron.Heat thoroughly.
Step 5

Garnish with chives or parsley.
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