Corn, Sausage & Bell Pepper Chowder

Directions

Melt butter in a heavy large Dutch oven over medium-high heat.

Add onion, both bell peppers and garlic and sauté 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.

Purée half of corn in food processor.

Add puréed corn, remaining corn, sausage, ⅓ 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.