Recipe - Corn And Sausage Chowder

3 Ears fresh corn, husked and
cleaned
4 cup Heavy cream
2 cup Chicken broth
4 Garlic cloves, minced
10 Fresh thyme sprigs 1 bay
leaf
1 One half md Onions, finely chopped,
divided
One half pound Hot Italian sausage links
2 tablespoon Butter or margarine
2 teaspoon Minced jalapeno peppers
with seeds
One half teaspoon Ground cumin
2 tablespoon Allpurpose flour
2 md Potatoes, peeled and cut
into 1/2inch cubes
Salt and pepper to taste
1 One half teaspoon Snipped fresh chives

Using a small sharp knife, cut corn from cobs; set corn aside. Place the
corncobs, cream, broth, garlic, thyme, bay leaf and onethird 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 1/2in. 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