Saffron Corn Chowder

Kathie Carr


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


★★★★★ 1 vote

20 Min


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

How to Make Saffron Corn Chowder


  • 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.

Printable Recipe Card

About Saffron Corn Chowder

Course/Dish: Vegetable Soup

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