Corn, Sausage and Bell Pepper Chowder

* Exported from MasterCook *

Corn, Sausage and Bell Pepper Chowder

Recipe By : Parkway 600, Kansas City, MO
Serving Size : 4 Preparation Time :1:30
Categories : Do Ahead Entree
Soups Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp saute butter, Mrs. Bateman's Butterlike(tm
1 1/2 c onion -- chopped
1 ea red bell pepper -- seeded and chopped
1/2 ea green bell pepper -- seeded and chopped
1 1/2 tsp garlic -- chopped
2 c chicken broth
1 lb red potatoes -- cut into 1" cubes
1/4 tsp white pepper -- ground
1/4 tsp 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

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