1 / 1
Southwestern Corn Chowder
This Southwestern corn chowder delivers rich, comforting flavor without relying on heavy cream. Sweet frozen corn, savory leeks, and bright red bell peppers create a vibrant base. Blending half the soup yields a naturally creamy texture while keeping plenty of whole kernels for a satisfying bite. A pinch of cayenne pepper and crushed saffron threads add a subtle, warming heat. It makes an excellent quick weeknight dinner or a cozy weekend lunch.
Ingredients
- 1 large onion, chopped (1 cup)
- 1 medium leek, cut in half lengthwise, rinsed and chopped
- 2 bags (12 oz each) frozen corn
- 3½ cups reduced-sodium chicken broth
- 1 medium red bell pepper, chopped
- 1 ⁄ 8 teaspoon black pepper
- 1 ⁄ 8 teaspoon ground red pepper (cayenne)
- 3 saffron threads, crushed, if desired
Instructions
- 1Prepare fresh chives for garnishing the finished soup, if using.
- 2Coat a 4- to 5-quart Dutch oven or saucepan with cooking spray and place over medium heat. Stir in the chopped onion and leek, cooking for about 5 minutes until the vegetables soften.
- 3Mix in the frozen corn and cook for another 5 minutes, stirring occasionally until the kernels thaw and soften. Pour in 1¾ cups of the chicken broth, bring the liquid to a boil, then lower the heat.
- 4Cover the pot and let the soup simmer for about 20 minutes so the corn becomes very tender. Take the pot off the heat and allow it to cool for a few minutes.
- 5Carefully move half of the corn mixture into a blender or food processor. Blend the soup until completely smooth, then pour the pureed mixture back into the Dutch oven.
- 6Stir in the remaining 1¾ cups of chicken broth, chopped red bell pepper, black pepper, cayenne pepper, and crushed saffron threads. Cook the chowder until it is completely heated through, then serve in bowls topped with fresh chives.