Inner Chef

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Pepper-Corn Chowder

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Pepper-Corn Chowder                  Makes: 8 cups (6 servings)



1 cup chopped onion

1 leek, cleaned and chopped

5 cups loose-pack frozen whole kernel corn

2 (14 oz.) can reduced-sodium chicken broth

1 medium red sweet pepper, chopped

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3 saffron (optional)

Snipped fresh chives and/or ground black pepper (optional)



1. 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.

2. 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.

3. 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.

4. 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.



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