Corn And Sausage Chowder

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy, Meats	Italian	Grains, Sausages, Vegetables	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		Onions, finely chopped
		divided
1/2	lb	Hot Italian sausage links
2	T	Butter or margarine
2	t	Minced jalapeno peppers
		with seeds
1/2	t	Ground cumin
2	T	All-purpose flour
2		Potatoes, peeled and cut
		into 1/2-inch cubes
		Salt and pepper to taste
1 1/2	t	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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2814 Calories From Fat: 1978 Total Fat: 224.3g Cholesterol: 726.3mg Sodium: 4157.2mg Potassium: 4013.7mg Carbohydrates: 137.2g Fiber: 21.2g Sugar: 13.7g Protein: 78.1g