Healthified Southwestern Corn Chowder

Healthified Southwestern Corn Chowder

Healthified Southwestern Corn Chowder
Provided by:
total prep
0g sat fat • 72% less sodium than the original recipeĀ— see the comparison. 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.


  • 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)


  • 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.

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