Recipe - Corn Sausage And Bell Pepper Chowder

2 tablespoon Saute butter; Mrs. Bateman's
Butterlike(tm
1 One half cup Onion; chopped
1 Red bell pepper; seeded and
chopped
One half Green bell pepper; seeded
and chopped
1 One half teaspoon Garlic; chopped
2 cup Chicken broth
1 pound Red potatoes; cut into 1"
cubes
One fourth teaspoon White pepper; ground
One fourth teaspoon Cumin; ground
3 One half cup Frozen corn; thawed
1/3 cup Skim milk; (or more)
1/3 cup Light cream

Melt butter in a heavy large Dutch oven over mediumhigh 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 MCRecipe Digest V1 #742
by hurlbert hurlbert@concentric.net on Aug 13, 1997