Corn and Sausage Chowder

Title:
Corn and Sausage Chowder

Yield:
1 Servings

Categories:
Vegetables,
Grains,
Sausages




Ingredients:





     3    Ears fresh corn, husked and


          -cleaned


     4 c  Heavy cream


     2 c  Chicken broth


     4    Garlic cloves, minced


    10    Fresh thyme sprigs 1 bay


          -leaf


 1 1/2 md Onions, finely chopped,


          -divided


   1/2 lb Hot Italian sausage links


     2 tb Butter or margarine


     2 ts Minced jalapeno peppers


          -with seeds


   1/2 ts Ground cumin


     2 tb All-purpose flour


     2 md Potatoes, peeled and cut


          -into 1/2-inch cubes


          -Salt and pepper to taste


 1 1/2 ts 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. 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini