Easy Creamy Southwestern Corn Chowder

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

1. 1Coat 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.
2. 2Mix in the frozen corn and cook for another 5 minutes, stirring occasionally until the kernels thaw and soften. Sautéing the corn before adding liquid helps concentrate its natural sweetness.
3. 3Pour in 1¾ cups of the chicken broth, bring the liquid to a boil, then lower the heat to a simmer.
4. 4Cover the pot and let the soup simmer for about 20 minutes so the corn becomes very tender. Remove the pot from the heat and let it cool for 5 minutes.
5. 5Carefully transfer half of the corn mixture into a blender or food processor. Blend until completely smooth, then pour the pureed mixture back into the Dutch oven. Always vent the blender lid slightly when blending hot liquids so steam can escape.
6. 6Stir in the remaining 1¾ cups of chicken broth, chopped red bell pepper, black pepper, cayenne pepper, and crushed saffron threads. Cook until thoroughly heated, then ladle into bowls and garnish with fresh chives.

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