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Corn and Sausage Chowder

I've had several cooking "teachers" over the years—my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!

8 ServingsPrep: 70 min. Cook: 40 min.

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 Johnsonville® Hot Italian Sausage link 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

Directions

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.

2 of 2

Corn and Sausage Chowder (continued)

Directions (continued)

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.).