Side Pannel
Corn and Sausage Chowder
Corn and Sausage Chowder
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.).
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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