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

  1. 1
    Cut corn from cob. Place cobs in a large saucepan, set kernels aside.
  2. 2
    Add 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.
  3. 3
    Cook sausage, cool. Cut into 1 inch pieces.
  4. 4
    Melt 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.
  5. 5
    Add sausage and potatoes. Cook until potatoes are done, about,25 min.
  6. 6
    Add corn and cook until just tender, about 5 min. Season to taste with Salt and Pepper.
  7. 7
    Serve with chives to garnish, If desired. A crusty warm bread is also a suggestion.

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