Ingredients
3 ears fresh corn, husked and cleaned4 cups heavy whipping cream2 cups chicken broth4 garlic cloves, minced10 fresh thyme sprigs1 bay leaf1-1/2 medium onions, finely chopped, divided1/2 pound hot Italian sausage links2 teaspoons minced jalapeno peppers with seeds1/2 teaspoon ground cumin2 tablespoons butter2 medium potatoes, peeled and cut into 1/2-inch cubes2 tablespoons all-purpose flourSalt and pepper to taste1-1/2 teaspoons minced chives
Preparation
Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth.
Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.
