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