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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Dutch Do ahead, Entreé, Soups, Stews 4 Servings

INGREDIENTS

2 T Saute butter, Mrs. Bateman's
Butterliketm
1 1/2 c Onion, chopped
1 Red bell pepper, seeded and
chopped
1/2 Green bell pepper, seeded
and chopped
1 1/2 t Garlic, chopped
2 c Chicken broth
1 lb Red potatoes, cut into 1"
cubes
1/4 t White pepper, ground
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1640
Calories From Fat: 1471
Total Fat: 166.3g
Cholesterol: 29.5mg
Sodium: 2607.5mg
Potassium: 611mg
Carbohydrates: 28.1g
Fiber: 6.8g
Sugar: 6.2g
Protein: 15.6g


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