SKINNY SOUTHWESTERN CORN CHOWDER

Skinny Southwestern Corn Chowder image

Lend us an ear (of corn that is) and we'll teach you how to create a delicious chowder that will have you chow down and trim down at the same time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 leek, cleaned and chopped
5 cups frozen corn
3 1/2 cups 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)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 7 g, TransFat 0 g