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Title: Corn, Sausage and Bell Pepper Chowder
Categories: Entree Soup Stew
Yield: 4 Servings
| 2 | tb | Saute butter; mrs. bateman's |
| ; butterlike(tm | ||
| 1 1/2 | c | Onion; chopped |
| 1 | Red bell pepper; seeded and chopped | |
| 1/2 | Green bell pepper; seeded and chopped | |
| 1 1/2 | ts | Garlic; chopped |
| 2 | c | Chicken broth |
| 1 | lb | Red potatoes; cut into 1" cubes |
| 1/4 | ts | White pepper; ground |
| 1/4 | ts | Cumin; ground |
| 3 1/2 | c | Frozen corn; thawed |
| 1/3 | c | Skim milk; (or more) |
| 1/3 | c | Light cream |
Melt butter in a heavy large Dutch oven over medium-high heat. Add onion, both bell peppers and garlic and saute until peppers are tender, about 15 minutes. Add broth, potatoes, pepper and cumin. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Puree half of corn in food processor. Add pureed corn, remaining corn, sausage, 1/3 cup milk and cream to chowder. Simmer until flavors are blended, about 20 minutes. Season chowder to taste with salt and more white pepper, if desired.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently and thinning with more milk if necessary.
Revised to reduce fat by Linda Shogren, 5/97
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Parkway 600, Kansas City, MO
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