Categories: Soup

Ingredients

• 1/2 cup chopped onion
• 1/2 leek, cleaned and chopped
• 3 cups loose-pack frozen whole kernel corn
• 1 14 ounce can reduced-sodium chicken broth
• 1small red sweet pepper, chopped
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 saffron (optional)
• Snipped fresh chives and/or ground black pepper (optional)

Directions

1. Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute.

2. Add onion and leek; cook 5 minutes until tender, stirring occasionally.

3. Add corn; cook 5 minutes or until corn softens, stirring occasionally.

4. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender.

5. Remove from heat and cool slightly.

6. 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.

7. Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through.

8. Top with snipped fresh chives and/or additional ground black pepper.

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