| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Meats | Italian | Vegetables, Grains, Sausages | 1 | Servings |
INGREDIENTS
| 3 | Ears fresh corn, husked and cleaned | |
| 4 | c | Heavy cream |
| 2 | c | Chicken broth |
| 4 | Garlic cloves, minced | |
| 10 | Fresh thyme sprigs 1 bay leaf | |
| 1 1/2 | md | Onions, finely chopped, divided |
| 1/2 | lb | Hot Italian sausage links |
| 2 | tb | Butter or margarine |
| 2 | ts | Minced jalapeno peppers with seeds |
| 1/2 | ts | Ground cumin |
| 2 | tb | All-purpose flour |
| 2 | md | Potatoes, peeled and cut into 1/2-inch cubes Salt and pepper to taste |
| 1 1/2 | ts | Snipped fresh chives |
INSTRUCTIONS
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 qt's.). From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”