Name: Corn and Sausage Chowder
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 8
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 -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Corn and Sausage Chowder

1. 3 ears fresh corn, husked and cleaned -

2. 4 cups heavy whipping cream -

3. 2 cups chicken broth -

4. 4 garlic cloves, minced -

5. 10 fresh thyme sprigs -

6. 1 bay leaf -

7. 1-1/2 medium onions, finely chopped, divided -

8. 1/2 pound hot Italian sausage links -

9. 2 teaspoons minced jalapeno peppers with seeds -

10. 1/2 teaspoon ground cumin -

11. 2 tablespoons butter -

12. 2 medium potatoes, peeled and cut into 1/2-inch cubes -

13. 2 tablespoons all-purpose flour -

14. Salt and pepper to taste -

15. 1-1/2 teaspoons minced chives -

How to cook deliciously - Corn and Sausage Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. Stage

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.