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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I've had several cooking teachers over the years—my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time! Ingredients:
3 ears fresh corn, husked and cleaned |
4 cups heavy whipping cream |
2 cups chicken broth |
4 garlic cloves, minced |
10 fresh thyme sprigs |
1 bay leaf |
1-1/2 medium onions, finely chopped, divided |
1/2 pound johnsonville® hot italian sausage links |
2 teaspoons minced jalapeno peppers with seeds |
1/2 teaspoon ground cumin |
2 tablespoons butter |
2 medium potatoes, peeled and cut into 1/2-inch cubes |
2 tablespoons all-purpose flour |
salt and pepper to taste |
1-1/2 teaspoons minced chives |
Directions:
1. Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
2. Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth.
3. Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
4. Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 quarts.).
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