saffron corn chowder
(1 rating)
Spicy and different. Great served with hot rolls and a salad.
►
(1 rating)
yield
6 serving(s)
prep time
20 Min
Ingredients For saffron corn chowder
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1 cchopped onion
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1leek, cleaned and chopped
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2 Tbspbutter
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5 cfrozen corn
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1 ccooked, cubed potatoes
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2 canchicken broth, (14 ounce each)
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1red bell pepper, chopped
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1/2green bell pepper, chopped
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1/8 tspfreshly ground black pepper
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1/8 tspcayenne pepper
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3-4threads saffron
How To Make saffron corn chowder
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1Melt butter in a 4 quart Dutch oven. Add onion and leek and cook, stirring frequently, for about 5 minutes or until tender.
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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.
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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.
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4Add remaining broth, potatoes, sweet peppers, black and cayenne pepper, and saffron.Heat thoroughly.
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5Garnish with chives or parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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