A recipe for Corn, Sausage and Bell Pepper Chowder. Follow the simple recipe instructions for Corn, Sausage and Bell Pepper Chowder shared by other home cooking experts.
Ingredients
2 Tbs. saute butter, Mrs. Bateman's Butter-like(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 inch 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
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 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
