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Corn And Sausage Chowder |
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Serves: 8 Print this RecipeJoanne Watts, Kichener, Ontario 3 ears fresh corn, husked and cleaned 4 cups heavy cream 2 cups chicken broth 4 cloves garlic, minced 10 fresh thyme sprigs 1 bay leaf 1-1/2 medium onions, finely chopped, divided 1/2 pound hot Italian sausage links 2 tablespoons butter or margarine 2 teaspoons minced jalapeño peppers with seeds 1/2 teaspoon ground cumin 2 tablespoons all-purpose flour 2 medium potatoes, peeled and cut into 1/2-inch cubes Salt and pepper, to taste 1-1/2 teaspoons snipped fresh chives 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 1/2-in. slices. In a large saucepan, melt butter. Add 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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