Cooking Recipe Corn & Sausage Chowder
Recipe Ingredients
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
From the files of Al Rice, North Pole Alaska. Feb 1994