Corn And Sausage Chowder

  1. Heat a large dutch oven over medium heat,.
  2. Add Ghee, let melt.
  3. Add Sausage, saute (stirfry) for 3 minutes.
  4. Add onions and celery, saute 10 minutes.
  5. Add the Peppers and Potatoes, saute another 3-4 minutes.
  6. Add Stock, bring to a boil, reduce heat to a simmer.
  7. Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
  8. --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
  9. Add the corn, cornmilk, and Half and Half.
  10. Cook 2-3 minute 'til corn is just tender, don't over cook.
  11. Remove from heat. Set 1 cup of the chowder aside.
  12. Whisk the Egg yolks and corn starch into the Buttermilk.
  13. Add the cup of chowder to the egg mixture, stir well.
  14. Add Egg mixture to the dutch oven. Stir well.
  15. Return pot to stove. Heat, without boiling, to desired thichness.
  16. Season to taste with Salt, Black Pepper, and hot sauce.

ghee, sausage, onion, stalks celery, red pepper, red potatoes, chicken stock, bay leaves, ground cumin, thyme, fresh corn, egg yolks, cornstarch, buttermilk, salt, hot sauce

Taken from www.food.com/recipe/corn-and-sausage-chowder-113798 (may not work)

Another recipe

Switch theme