Subj : BH&G 2172
To   : ALL
From : DAVE DRUM
Date : Mon Mar 22 2021 10:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppers & Corn Chowder
 Categories: Poultry, Vegetables, Soups, Chilies
      Yield: 6 Servings
 
      1 c  Chopped onion
      1    Leek; cleaned; chopped
      5 c  Loose-pack corn niblets;
           - thawed
     28 oz (2 cans) chicken broth
      1 md Red bell pepper; chopped
    1/8 ts Ground black pepper
    1/4 ts Cayenne pepper; or more
      3    Saffron (opt)
           Snipped fresh chives and/or
           - ground black pepper (opt)
 
  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.
  
  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.
  
  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.
  
  Add remaining broth, the sweet pepper, 1/8 tsp. black
  pepper, cayenne pepper, and saffron. Heat through. Top
  with snipped fresh chives and/or additional ground black
  pepper.
  
  Makes 6 (1-1/3-cup) servings.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... So many weeds, so little thyme!
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