This was in my Better Homes and Gardens magazine. I tried it tonight, and it was really good. It called for saffron, but I substituted food coloring, since saffron is so expensive! Don't leave out the leeks, as they give it such great flavor!
1 cup chopped onion
1 leek, cleaned and chopped
5 cups loose-pack frozen whole kernel corn
2 14-oz cans reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
yellow food coloring (a few drops)
Snipped fresh chives and/or ground black pepper (optional)
Coat a big pan with cooking spray. Preheat 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 pan.
Add remaining broth, the sweet pepper, 1/8 tsp black pepper, cayenne pepper, and food coloring. Heat through. Top with snipped fresh chives and/or ground black pepper.
One serving (1 1/3 cups): 155 calories, 1 g fat