Sausage and corn chowder


3 ears fresh corn
4 cups whipping cream
2 cups chicken stock
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1 1/2 onions, finely chopped

1/2 lb hot italian sausage
2 tbsp unsalted butter
2 tsp minced jalapeno with seeds
1/2 tsp ground cumin
2 tbsp all purpose flour
2 medium baking potatoes, peeled, cut into 1″ cubes

1 1/2 tsp chopped fresh chives

How to prepare

Cut corn from cob using small sharp knife. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 of onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in heavy large skillet over medium heat until cooked through, turning occasionally. Cool sausage; cut into 1″ pieces. Melt butter in heavy large saucepan over medium heat. Add remaining 2/3 of onions, chiles and cumin and saut

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