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

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