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Corn Sausage Chowder 2




Source of Recipe


TOH


List of Ingredients






-3 ears fresh corn, husked and cleaned
-4 cups whipping cream
-2 cups chicken broth
-4 cloves garlic, minced
-10 sprigs fresh thyme
-1 bay leaf
-1 1/2 medium onions, finely chopped, divided
-1/2 lb. hot Italian sausage links
-2 tbsp. butter or margarine
-2 tsp. minced jalapeno peppers with seeds
-1/2 tsp. ground cumin
-2 tbsp. all-purpose flour
-2 medium potatoes, peeled and cut into 1/2-inch cubes



Recipe



-Using a small sharp knife, cut corn from cobs; set corn aside.
-Place the corncobs, cream, broth, garlic, thyme, bay leaf and one-third of the onions in a large saucepan.
-Heat almost to boiling; reduce heat and simmer, covered, for 1 hour, stirring occasionally.
-Remove and discard corncobs.
-Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon; set cream mixture aside and discard solids.
-Meanwhile, brown sausage in a large skillet.
-Cool and cut into 1/2-inch slices.
-In a large saucepan, melt butter.
-Add jalapenos, cumin and remaining onions; cook for 5 minutes.
-Stir in flour; cook and stir for 2 minutes.
-Gradually add corn stock.
-Add sausage and potatoes.
-Cover and cook until potatoes are tender, about 25 minutes.
-Add corn and cook just until tender, about 5 minutes.
-Season with salt and pepper.
-For a thinner chowder, add additional chicken broth.
-Sprinkle with chives before serving.
*Yield: 8 servings.