Frozen corn is pureed with chicken broth and sauteed onions and leeks to create a silky soup without any cream. Red sweet pepper and extra corn add a crunchy bite to the smooth chowder.

• 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
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• 3 threads saffron (optional)
• Snipped fresh chives and/or ground black pepper (optional)

1. Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.
2. Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until 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 pureed corn mixture to Dutch oven.
4. Add remaining broth, the sweet pepper, ⅛ teaspoon black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper.

Makes 6 1⅓ -cup servings.