Corn and Sausage Chowder Recipe
Corn and Sausage Chowder Recipe photo by Taste of Home

Corn and Sausage Chowder Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 70 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 70 min. Cook: 40 min.
MAKES: 8 servings

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 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

  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.
  2. 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. 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. 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. 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.).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn and Sausage Chowder in Country Woman July/August 1993, p29

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