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Coat a 4- to 5-quart Dutch oven with cooking spray; heat over medium heat for about 1 minute. Add onion and leek; cook for about 5 minutes or until tender, stirring occasionally.
Add corn to the pot. Cook for about 5 minutes or until softened, stirring occasionally. Add 1 can broth. Heat to boiling; reduce heat. Cover and simmer for about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.
Transfer half of the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to the mixture in the pot.
Add the remaining 1 can broth, bell pepper, 1/8 teaspoon black pepper, cayenne and, if desired, saffron. Heat through. If desired, garnish with chives and/or ground black pepper.