Corn, Sausage & Bell Pepper Chowder
Yield
4 servingsPrep
25 minCook
65 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
saute |
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
seeded and |
|
| ½ | each |
green bell peppers
seeded and chopped |
|
| 1 ½ | teaspoons |
garlic
chopped |
|
| 2 | cups |
chicken broth
|
|
| 1 | pound |
red skinned potatoes
cut into 1 inch cubes |
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
cumin
ground |
|
| 3 ½ | cups |
corn
thawed |
|
| ⅓ | cup |
milk
skim, (or more) |
|
| ⅓ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
saute |
|
| 355 | ml |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
seeded and |
|
| 0.5 | each |
green bell peppers
seeded and chopped |
|
| 7.5 | ml |
garlic
chopped |
|
| 473 | ml |
chicken broth
|
|
| 453.6 | g |
red skinned potatoes
cut into 1 inch cubes |
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
cumin
ground |
|
| 828 | ml |
corn
thawed |
|
| 79 | ml |
milk
skim, (or more) |
|
| 79 | ml |
light cream (half&half)
|
|
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.
