Corn and Sausage Chowder

Name: Corn and Sausage Chowder
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings (2 quarts.)
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 pepper 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; Additional chicken broth, optional

Total Time Prep: 30 min. + simmering Cook: 40 min.

Yield 8 servings (2 quarts.)

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Test Kitchen Approved

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 pepper 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
Additional chicken broth, optional

Directions

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 jalapeno, 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.

Nutrition Facts

1 cup: 597 calories, 53g fat (32g saturated fat), 159mg cholesterol, 456mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 10g protein.

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!

Recipe Creator