Saffron Corn Chowder

Kathie Carr


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


★★★★★ 1 vote

20 Min


  • 1 c
    chopped onion
  • 1
    leek, cleaned and chopped
  • 2 Tbsp
  • 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

How to Make Saffron Corn Chowder


  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.

Printable Recipe Card

About Saffron Corn Chowder

Course/Dish: Vegetable Soup

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