Sausage And Corn Chowder
13 ingredients
7 steps
Ingredients
- 4 cups whipping cream
- 2 cups of ck. stock
- 4 garlic cloves minced
- 10 fresh thyme sprigs
- 1 bay leaf
- 1 1/2 onions chopped.
- 1/2 pound hot italian sausage
- 2 tablespoon of butter
- 2 teaspoons of minced jalepeno
- 1/2 teaspoon of ground cumin
- 2 tablespoons of All Purpose flour
- 2 med. russet potatoes, peeled and cut into 1 inch cubes
- 1 1/2 teaspoons of chopped fresh chives for garnish
Directions
-
1Cut corn from cob. Place cobs in a large saucepan, set kernels aside.
-
2Add cream, stock, garlic, thyme, bay leaf and 1/2 of the onion to pan. Simmer 1 hour. Stir occasionally. Strain through sieve set over large bowl, pressing solids with back of spoon. Set corn stock aside.
-
3Cook sausage, cool. Cut into 1 inch pieces.
-
4Melt butter in heavy large saucepan over med. heat. Add remaining onion, cumin and peppers; cook 5 min. Add flour cook 2 more min. Gradually whisk in corn stock.
-
5Add sausage and potatoes. Cook until potatoes are done, about,25 min.
-
6Add corn and cook until just tender, about 5 min. Season to taste with Salt and Pepper.
-
7Serve with chives to garnish, If desired. A crusty warm bread is also a suggestion.
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