*  Exported from  MasterCook  *
 
                   Corn, Sausage and Bell Pepper Chowder
 
 Recipe By     : Parkway 600, Kansas City, MO
 Serving Size  : 4    Preparation Time :1:30
 Categories    : Do Ahead                         Entree
                 Soups                            Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
                    - - - - - - - - - - - - - - - - - -