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Corn and Sausage Chowder

I've had several cooking "teachers" over the years—my Irish 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 (2 quarts.)


  • 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


  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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