Healthified Southwestern Corn Chowder

 

Nonstick cooking spray

1

cup chopped onion

1

leek, cleaned and chopped

5

cups frozen corn

3 1/2

cups Progresso® 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)

• 1 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.
• 2 Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add half 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.
• 3 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.
• 4 Add the remaining half of the 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.