Corn And Sausage Chowder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 Ears: fresh corn, husked and
2 tbsp: Butter or margarine,
-cleaned,
2 tsp: Minced jalapeno peppers,
4 cup: Heavy cream,
-with seeds,
2 cup: Chicken broth,
1/2 tsp: Ground cumin,
4: Garlic cloves, minced
2 tbsp: All-purpose flour,
10: Fresh thyme sprigs 1 bay,
2 medium: Potatoes, peeled and cut
-leaf,
-into 1/2-inch cubes,
1 1/2 medium: Onions, finely chopped,
-Salt and pepper to taste,
-divided,
1 1/2 tsp: Snipped fresh chives,
1/2 lbs: Hot Italian sausage links,
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 qts.).
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
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 qts.).
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp