Last weekend I was looking for a good way to use up some potatoes and corn. I came across a recipe for corn chowder that included Italian sausage–I thought that sounded interesting, so I decided to give it a try.
It was really excellent–really creamy and lots of flavor.
Of course, it made a huge recipe (4 cups of heavy cream!), so I shared some with my parents and froze some of it in 1-cup containers to bring to work for lunch.
Here are the ingredients as I made it (of course I made a few small adjustments from the original, because that’s just my way).
6 ears of fresh corn, corn removed from cobs
4 cups heavy whipping cream
3 cups chicken stock
4 garlic cloves, minced
10 fresh thyme sprigs
1 large onion, finely chopped
1 lb Italian sausage (hot or mild–I used mild)
1 small jalapeno minced (with seeds)
1/2 t ground cumin
2 T butter
2 medium potatoes, cubed
2 T flour
salt and pepper to taste
Basically, you brown the sausage with jalapenos, onions, cumin, and butter until the veggies are soft and the sausage is done. Sprinkle the flour on top and stir it in for a couple of minutes, just until it’s cooked a bit. Add the broth and corn, and thyme and cook until the corn is done (probably won’t take long), then add in the cream and cook it until it’s all good and hot. You can adjust the amounts of stock and/or cream, as well as corn and potatoes, whether you like it really chunky, more like stew, or more soupy. Also I’m sure you could substitute milk for the cream–it was a really rich soup. And I think a person could probably skip the butter if they wanted to–I know its purpose is for the roux that forms when you add the flour, but I’m guessing the sausage probably has enough fat in it to serve that purpose as well.
I really liked this one–I’ve never had chowder with sausage in it before but it really added to the flavor. I will definitely make this one again–preferably when I’ve got about 10 extra people coming over for a meal.