Corn, Sausage and Bell Pepper Chowder

Title:
Corn, Sausage and Bell Pepper Chowder

Yield:
4 Servings

Categories:
Do
ahead,
Entree,
Soups,
Stews




Ingredients:





     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


 


 Recipe by: Parkway 600, Kansas City, MO Posted to MC-Recipe Digest V1 #742


 by hurlbert 
on Aug 13, 1997