2 tbsp saute butter, Mrs. Bateman's Butterlike(tm 1 1/2 c onion -- chopped 1 ea red bell pepper -- seeded and chopped 1/2 ea green bell pepper -- seeded and chopped 1 1/2 tsp garlic -- chopped 2 c chicken broth 1 lb red potatoes -- cut into 1" cubes 1/4 tsp white pepper -- ground 1/4 tsp 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
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