Corn and Sausage Chowder Recipe

By HeatherS

Ingredients

• 3 ears fresh corn, husked and cleaned
• 4 cups heavy whipping cream
• 2 cups chicken broth
• 4 garlic cloves, minced
• 10 fresh thyme sprigs
• 1 bay leaf
• 1-1/2 medium onions, finely chopped, divided
• 1/2 pound hot Italian sausage links
• 2 teaspoons minced jalapeno peppers with seeds
• 1/2 teaspoon ground cumin
• 2 tablespoons butter
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1-1/2 teaspoons minced chives

Details

Servings 8
Preparation time 70mins
Cooking time 110mins
Adapted from tasteofhome.com

Preparation

Step 1

Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer 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. Discard solids and reserve corn broth.

Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.

Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 quarts.).