Shelly's Recipe

*SAUSAGE AND CORN CHOWDER*

Category: Chowders

3 ears fresh corn
4 cups whipping cream
2 cups chicken stock
4 cloves garlic, minced
1-2 tsp dried thyme
1 bay leaf
1 large onion, finely chopped
1/2 lb Italian sausage
2 tbsp unsalted butter
2 tsp minced chilies
1/2 tsp ground cumin
2 tbsp flour
2 medium baking potatoes, peeled, cut into 1 inch cubes
1 1/2 tsp chopped fresh chives

Cut corn from cob and place cobs in a large saucepan. Set kernels aside. Add cream, stock, garlic, thyme, bay lea and 1/3 of onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside.

Cook sausage in skillet until cooked through, turning occasionally. Cool sausage; cut into 1 inch pieces. Melt butter in sauce pan over medium heat. Add remaining 2/3 of onions, chilies, cumin and saute 5 minutes. Add flour and stir 2 minutes. Gradually whisk in corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes.

Add corn and cook until tender, about 5 minutes. Season with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing, thinning with additional chicken stock if necessary.) Ladle chowder into bowl. Sprinkle with chives and serve. Serves 4-6