SAUSAGE AND CORN CHOWDER

SERVES 4-6

This is sensational. I have used frozen corn-on-the-cob and it worked very well. If you are concerned about the heat from the jalapeno chilies, disgard the seeds.

INGREDIENTS

3 ears fresh corn

4 cups whipping cream

2 cups chicken stock or low-salt canned broth

4 garlic cloves, minced

10 fresh thyme sprigs

1 bay leaf

1 large onion, finely chopped

1/2 pound Italian sausage

2 tablespoons unsalted butter

2 teaspoons minced jalapeno chilies with seeds

1/2 teaspoon ground cumin

2 tablespoons flour

2 medium baking potatoes, peeled, cut into 1-inch cubes

1-1/2 teaspoons chopped fresh chives

Cut corn from cob. Place cobs in large sauce pan, set kernels aside. Add cream, stock, garlic, thyme, bay leaf 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 heavy skillet over medium heat 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 bowls. Sprinkle with chopped chives and serve.

Note: If fresh thyme is unavailable, use dried; remember to cut the amount in half.

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