Sausage And Corn Chowder

• 4 cups whipping cream
• 2 cups of ck. stock
• 4 garlic cloves minced
• 10 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 onions chopped.
• 1/2 pound hot italian sausage
• 2 tablespoon of butter
• 2 teaspoons of minced jalepeno
• 1/2 teaspoon of ground cumin
• 2 tablespoons of All Purpose flour
• 2 med. russet potatoes, peeled and cut into 1 inch cubes
• 1 1/2 teaspoons of chopped fresh chives for garnish

1. Cut corn from cob. Place cobs in a large saucepan, set kernels aside.
2. Add cream, stock, garlic, thyme, bay leaf and 1/2 of the onion to pan. Simmer 1 hour. Stir occasionally. Strain through sieve set over large bowl, pressing solids with back of spoon. Set corn stock aside.
3. Cook sausage, cool. Cut into 1 inch pieces.
4. Melt butter in heavy large saucepan over med. heat. Add remaining onion, cumin and peppers; cook 5 min. Add flour cook 2 more min. Gradually whisk in corn stock.
5. Add sausage and potatoes. Cook until potatoes are done, about,25 min.
6. Add corn and cook until just tender, about 5 min. Season to taste with Salt and Pepper.
7. Serve with chives to garnish, If desired. A crusty warm bread is also a suggestion.

whipping cream, stock, garlic, thyme, bay leaf, onions, sausage, butter, jalepeno, ground cumin, flour, russet potatoes, fresh chives

Taken from www.epicurious.com/recipes/member/views/sausage-and-corn-chowder-50099429 (may not work)