| 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
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