- Nonstick cooking spray
- 1 cup chopped onion
- 1 leek, cleaned and chopped
- 5 cups loose-pack frozen whole kernel corn
- 2 14-ounce cans reduced-sodium chicken broth
- 1 medium red sweet pepper, chopped
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 threads saffron (optional)
- Snipped fresh chives and/or ground black pepper (optional)
Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the 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 the pureed corn mixture to mixture in the Dutch oven.
Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.
Better Homes & Gardens, February 2010
Overall this chowder has a nice sweet and spicy flavor. The jalapeño and cayenne add the perfect amount of heat and a hint of smokiness. The colors make it inviting and springy. In fact, this is the perfect soup for spring because it’s not too thick or heavy and it culminates some of the best flavors of summer with the corn/pepper combo.
I did make some modifications. I added half an jalapeno at the same time I added the corn. I also used an immersion blender rather than blending half in a blender/food processor because I thought it would be easier. If you use this method, simply blend until you reach the desired consistency. As usual, I used veggie broth instead of chicken broth to make it vegetarian-friendly and I might recommend adding just a touch of salt if you take this option.
I also recommend adding all of the broth after cooking the corn to allow the flavors more time to meld. I thought the soup was better left over but adding all of the broth before cooking would have likely had the same effect.