Taste of Home
Corn and Sausage Chowder
TOTAL TIME: Prep: 70 min. Cook: 40 min.
YIELD: 8 servings (2 quarts.).
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!
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 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.
© 2024 RDA Enthusiast Brands, LLC