Corn and Sausage Chowder Recipe

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

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4 1
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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!
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. Cook: 40 min.

Ingredients

  • 3 ears fresh corn, husked and cleaned
  • 4 cups heavy 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 tablespoons butter or margarine
  • 2 teaspoons minced jalapeno peppers with seeds
  • 1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 1-1/2 teaspoons snipped fresh chives

Directions

Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and one-third of the onions in a large saucepan. Heat almost to boiling; reduce heat and simmer, covered, 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; set aside. Meanwhile, brown sausage in a large skillet. Cool and cut into 1/2-in. slices. In a large saucepan, melt butter. Add jalapenos, cumin and remaining onions; cook 5 minutes. Stir in flour; cook and stir 2 minutes. Gradually add corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook just until tender, about 5 minutes. Remove bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 qts.).
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

  • 3 ears fresh corn, husked and cleaned
  • 4 cups heavy 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 tablespoons butter or margarine
  • 2 teaspoons minced jalapeno peppers with seeds
  • 1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 1-1/2 teaspoons snipped fresh chives
  1. Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and one-third of the onions in a large saucepan. Heat almost to boiling; reduce heat and simmer, covered, 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; set aside. Meanwhile, brown sausage in a large skillet. Cool and cut into 1/2-in. slices. In a large saucepan, melt butter. Add jalapenos, cumin and remaining onions; cook 5 minutes. Stir in flour; cook and stir 2 minutes. Gradually add corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook just until tender, about 5 minutes. Remove bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 qts.).
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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