Pepper Corn Chowder

Frozen corn is pureed with chicken broth and sauteed
onions and leeks to create a silky soup without any cream.
Red sweet bell peppers and extra corn
add a crunchy bite to the smooth chowder.

Ingredients:
1 cup chopped onion
1 leek, cleaned and chopped
5 cups loose-pack frozen whole kernel corn
2 14-oz. cans reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
3 threads saffron (optional)

Directions:
Coat a 4-quart Dutch oven with nonstick cooking spray.
Preheat over medium for 1 minute.
Add onion and leek; cook 5 minutes until tender, stirring occasionally.
Add corn; cook 5 minutes or until corn softens, stirring occasionally.
Add one can of the chicken broth. Bring to boiling; reduce heat.
Cover and simmer 20 minutes or until corn is very tender.
Remove from heat and cool slightly.
Transfer half the corn mixture to a blender
or food processor; cover and blend or process until smooth.
Return pureed corn mixture to Dutch oven.
Add remaining broth, the sweet pepper, 1/8 tsp. black pepper,
cayenne pepper, and saffron. Heat through.
Top with snipped fresh chives
and/or additional ground black pepper.
Makes 6 (1-1/3-cup) servings.