• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Corn and Sausage Chowder

  • Recipe Submitted by on

Category: Vegetables, Grains

 Ingredients List

  • 3 Ears fresh corn, husked and
  • -cleaned
  • 4 c Heavy cream
  • 2 c Chicken broth
  • 4 Garlic cloves, minced
  • 10 Fresh thyme sprigs 1 bay
  • -leaf
  • 1 1/2 md Onions, finely chopped,
  • -divided
  • 1/2 lb Hot Italian sausage links
  • 2 tb Butter or margarine
  • 2 ts Minced jalapeno peppers
  • -with seeds
  • 1/2 ts Ground cumin
  • 2 tb All-purpose flour
  • 2 md Potatoes, peeled and cut
  • -into 1/2-inch cubes
  • -Salt and pepper to taste
  • 1 1/2 ts Snipped fresh chives


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. A dd
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 qt's.).

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