nonstick cooking spray
1 cup chopped onion
1 leek, cleaned and chopped
5 cups loose-packed frozen whole kernel corn
2 14-ounce cans reduced sodium chicken broth
1 medium red sweet pepper, chopped
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
3 threads saffron (optional)
snipped fresh chives and/or ground black pepper (optional)
Coat a 4 or 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 1 can 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 1 can broth, the sweet pepper, 1/8 tsp black pepper, cayenne pepper and, if desired, saffron. heat through. garnish with chives and pepper.