Free Recipe Corn, Sausage and Bell Pepper Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn, Sausage and Bell Pepper Chowder Recipe
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
Corn, Sausage and Bell Pepper Chowder Preparation
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
Cooking Temperature:
Recipe Serves: 4
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