Corn & Pepper Chowder  –  submitted by Donna B.

A rich and creamy soup full of fresh summer veggies.

12        ounces red potatoes, cut into 3/4" pieces

 2          tablespoons All purpose flour

 2          tablespoons butter

 4          ounces chorizo, quartered and cut into 1/2" slices

 3          celery, cut into 1/4" pieces

 2          teaspoons chili powder

 1          14 oz. can fat free chicken broth, reduced sodium

 1          pint half and half

 1 1/2    cups milk

 6          corn, ears with kernels removed appx. 6 cups

 2          red bell peppers, Can also use or mix in yellow peppers. Cut into bite size pieces.

 1 1/2    teaspoons Lime zest

 1 1/4    teaspoons salt

 1/4       teaspoon hot pepper sauce

 2          tablespoons cilantro, chopped

 1          tablespoon lime juice

 In a bowl toss potatoes with flour. in a pot melt the butter over medium heat. Add potatoes, sausage, celery, and chili powder and cook until the vegetable begin to soften. Add the next three ingredients. Cover and bring to a boil. Stir in the next five ingredients. Reduce heat to medium: simmer uncovered until vegetables are tender. Remove from heat and stir in cilantro and lime juice. 

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