Corn And Sausage Chowder

• 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

1. 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.
2. Heat almost to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally.
3. Remove and discard corncobs.
4. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon; set aside.
5. Meanwhile, brown sausage in a large skillet. Cool and cut into 1/2-inch slices in a large saucepan; melt butter.
6. Add jalapenos, cumin and remaining onions.
7. Cook 5 minutes.
8. Stir in flour.
9. Cook and stir 2 minutes.
10. Gradually add corn stock.
11. Add sausage and potatoes.
12. Cover and cook just until tender, about 5 minutes.
13. Remove bay leaf.
14. Season with salt and pepper.
15. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.
16. Yields 8 servings (2 quarts).

corn, heavy cream, chicken broth, garlic, thyme, bay leaf, onions, hot italian sausage links, butter, jalapeno peppers, ground cumin, flour, potatoes, salt, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336043 (may not work)