Title: Corn and Sausage Chowder
Categories: Vegetables, Grains, Sausages
Yield: 1 Servings

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

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