Thursday, July 28, 2011

{soups-salads-and-salad-dressings} Corn and Sausage Chowder Recipe

 

Corn and Sausage Chowder Recipe


I've had several cooking "teachers" over the years—my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!

This recipe is:

Contest Winning



    8 Servings
    Prep: 70 min.
    Cook: 40 min.


Ingredients

    3 ears fresh corn, husked and cleaned
    4 cups heavy whipping cream
    2 cups chicken broth
    4 garlic cloves, minced
    10 fresh thyme sprigs
    1 bay leaf
    1-1/2 medium onions, finely chopped, divided
    1/2 pound hot Italian sausage links
    2 teaspoons minced jalapeno peppers with seeds
    1/2 teaspoon ground cumin
    2 tablespoons butter
    2 medium potatoes, peeled and cut into 1/2-inch cubes
    2 tablespoons all-purpose flour
    Salt and pepper to taste
    1-1/2 teaspoons minced chives


Directions

    Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer 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. Discard solids and reserve corn broth.
    Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
    Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 quarts.).

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.


Corn and Sausage Chowder published in Country Woman July/August 1993, p29







             Beth Layman  :)


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