Corn And Sausage Chowder - cooking recipe

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 medium onions, finely chopped, divided
1/2 lb. hot Italian sausage links
2 Tbsp. butter or margarine
2 tsp. minced jalapeno peppers with seeds
1/2 tsp. ground cumin
2 Tbsp. all-purpose flour
2 medium potatoes, peeled and cut into 1/2-inch cubes
salt and pepper to taste
1 1/2 tsp. snipped fresh chives

Preparation

Using a small sharp knife, cut corn from cobs; set aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/3 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-inch slices in a large saucepan; melt butter.
Add 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 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.
Yields 8 servings (2 quarts).