Corn, sausage and bell pepper chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Saute butter; Mrs. Bateman's Butterlike(tm |
| 1½ | cup | Onion; chopped |
| 1 | Red bell pepper; seeded and chopped | |
| ½ | Green bell pepper; seeded and chopped | |
| 1½ | teaspoon | Garlic; chopped |
| 2 | cups | Chicken broth |
| 1 | pounds | Red potatoes; cut into 1\" cubes |
| ¼ | teaspoon | White pepper; ground |
| ¼ | teaspoon | Cumin; ground |
| 3½ | cup | Frozen corn; thawed |
| ⅓ | cup | Skim milk; (or more) |
| ⅓ | cup | Light cream |
Directions
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, ⅓ 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 <hurlbert@...> on Aug 13, 1997