Corn, Sausage and Bell Pepper Chowder

         Yield: 4 Servings
Categories: Soups, Entrees, Do ahead, Stews

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 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