Corn and sausage chowder

1 servings

Ingredients

Quantity Ingredient
3 Ears fresh corn, husked and cleaned
4 cups Heavy cream
2 cups Chicken broth
4 Garlic cloves, minced
10 Fresh thyme sprigs 1 bay leaf
1½ medium Onions, finely chopped, divided
½ pounds Hot Italian sausage links
2 tablespoons Butter or margarine
2 teaspoons Minced jalapeno peppers with seeds
½ teaspoon Ground cumin
2 tablespoons All-purpose flour
2 mediums Potatoes, peeled and cut into 1/2-inch cubes Salt and pepper to taste
1½ teaspoon Snipped fresh chives

Directions

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 aside. Meanwhile, brown sausage in a large skillet. Cool and cut into ½-in. slices.

In a large saucepan, melt butter. A dd jalapenos, cumin and remaining onions; cook 5 minutes. Stir in flour; cook and stir 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. Remove bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 qt's.).

From the files of Al Rice, North Pole Alaska. Feb 1994

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