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Creamy Corn and Sausage Chowder

Serves 4 to 6

This chowder recipe is absolutely sensational. The first time I made it was for a friend's birthday celebration and everyone was so impressed. The chowder is loaded with corn flavor since the bare cobs are cooked in the broth. I prefer yellow corn for this presentation since it is not as sweet as white, but either will do. Although it takes some time to prepare, it really is easy and well worth the effort, and it can be made ahead as indicated in the instructions. Make it in the summer when the corn is at its best. However, I have made it in the winter using corn on the cob that I froze during the peak season and it worked very well. If you are concerned about the heat from the jalapeno peppers, you can remove the inner membrane and discard the seeds before chopping or omit it entirely.

Ingredients


To make the stock, cut the corn kernels off the cob. Set the kernels aside and place the cobs in a large soup pot. Add cream, stock, garlic, thyme, bay leaf and one-third of the onions to pot. Simmer over low heat for 1 hour, stirring occasionally. Strain through a sieve set over a large bowl, pressing on solids with the back of a spoon. Discard the solids left in the strainer and set the stock aside.

Cook sausage in a heavy skillet over medium heat until cooked through, turning occasionally. Remove from skillet, cool and cut into 1-inch pieces.

Melt butter in a soup pot over medium heat. Add remaining the remaining onions, jalapeno and cumin and cook until softened, about 5 minutes. Add flour and stir for 2 minutes. Gradually whisk in corn stock until smooth. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn kernels and cook just until tender, about 5 minutes. Taste and season with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate. Reheat over a low burner before continuing, thinning with additional chicken stock if necessary.) Ladle chowder into bowls. Sprinkle with chopped chives and serve.