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Pepper-Corn Chowder
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Ingredients:

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

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Directions:

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 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.

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 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.

Makes 6 (1 1/3-cup Servings)

Nutritional Info Per Serving: Calories 155, Carbs 35 g, Fat 1 g, Fiber 4 g, Protein 7 g