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Corn, Sausage and Bell Pepper Chowder
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
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.
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