| 98 | 99 | 100 | 101 | 102 |
| 1 | 32 | 63 | 95 | 126 |
|
Terri's Corn and Sausage Chowder
From: T. L. Schaefer
This is a soup I've been cooking for the last year or so. With the variations I've made
from the original recipe, it's fairly low in fat, but still tastes decadent. Cook up a batch
when it's cold outside, then sit back and enjoy.
3
tbsp. margarine
3
cups chopped onion
1
1
1
3
4
1
½
½
¼
1
red bell pepper, coarsely chopped
green bell pepper, coarsely chopped
yellow bell pepper, coarsely chopped
tsp. chopped or minced garlic
cups low salt chicken broth
½lbs. new, red potatoes, cut into eighths
tsp. cumin
tsp. paprika
tsp. cayenne pepper
large bag frozen corn, thawed
whole fully-cooked kielbasa or equivalent sausage meat
1
2
2
/3 cup skim milk
/3 cup fat free half-and-half cream
Melt margarine in large pot over medium heat. Add onion, bell peppers and garlic and
sauté until peppers are tender, about 15 minutes. Add broth, potatoes, cumin and cayenne
pepper. Bring to boil. Reduce heat and simmer until potatoes are tender, about 30
minutes.
Puree half of the corn in a blender or food processor. Add pureed corn, remaining whole
corn, sausage, skim milk, and half-and-half to chowder. Simmer until flavors are
blended, at least 20 minutes. Season chowder to taste. (If it gets too thick, just add more
skim milk)
About the Author: TL Schaefer is the author of THE SUMMERLAND, available at
www.atlanticbridge.net. She is currently working on a historical western/romance called
“The Monarchs of Autumn.”
Author's URL: http://www.geocities.com/terrischaefer
*TOP*
Page
Quick Jump
|