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!
Total TimePrep: 70 min. Cook: 40 min.
Makes8 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 NoteWear 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
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