| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dutch | Do ahead, Entree, Soups, Stews | 4 | Servings |
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 |
INSTRUCTIONS
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 <hurlbert@concentric.net> on Aug 13, 1997
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