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Corn, Sausage and Bell Pepper Chowder
0
(0)
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
A Message from our Provider:
“There’s hope. There’s God.”
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