Source of Recipe
List of Ingredients
1 # mild Italian turkey sausage
4 Tblsp Olive oil
1 large onion chopped
1 to 2 garlic cloves miced
1 1/2 # defrosted frozen corn
2 red bell peppers, roasted, peeled and chopped
3 1/2 to 4 cups whole milk
1 pablano chile, roasted, peeled and chopped
1 jalapeno, chopped fine
4 tbsp butter
1 can canelli beans
1/3 cup parmesan cheese (optional)
Remove casings from sausage. Heat a medium-sized skillet over medium heat until hot, add sausage and cook, breaking up the meat with a spoon, until cooked through. Transfer with a slotted spoon to a bowl and discard fat.
Add oil to the skillet and heat over medium low heat until hot. Add onion and cook until very soft, 10 to 15 minutes. Add garlic and cook two min more. Puree one pound of the corn in the Cuisinart until smooth. Add the onion mixture and bell peppers and process.
Heat the butter in a large sauce pan. Add the corn puree and cook over medium heat until hot. Whisk in the milk and bring to a simmer. Add the remaining 1/2 # corn, pablano, sausage, jalapeno and beans. Cook stirring until hot. Ladle int bowls and sprinkle with parmesan.
( I pureed the jalapeno with the corn and would the pablano also.) You can roast all the peppers together.