The Glancy Family Cookbook

Sausage & Corn Chowder

Glancy Family Cookbook Volume II, chapter 3

Category: Main Dishes

Ingredients

3 ears fresh corn
1 cup half and half
3 cups 2% milk
2 cups chicken broth
4 cloves garlic, minced
10 sprigs fresh thyme
1 bay leaf
1 1/2 onions, finely chopped
1/2 lb kielbasa-type sausage (not the kind you crumble and cook)
2 tbsp butter
2 tsp canned chiles
1/2 tsp cumin
2 tbsp flour
2 medium baking potatoes, peeled and cut in 1" cubes
1 1/2 tsp fresh chives, chopped for garnish (optional)

Steps

Cut corn from cobs and set kernels aside.
Place cobs in large stockpot.
Add half and half, milk, broth, garlic, thyme, bay leaf, and 1/3 of chopped onions to pan.
Simmer 1 hour.
Strain through sieve, pressing on solids to get all the liquid out. Set corn stock aside.
Cook sausage in pan only if it is the type that is not previously cooked. Cool.
Slice sausage into 1" pieces and set aside.
Melt butter in large stockpot.
Add remaining onions, chiles, and cumin and sauté for 5 minutes until onion is soft.
Add flour and stir with whisk for 1-2 minutes.
Gradually whisk in corn stock.
Add sausage and diced potatoes. Cover and cook 25 minutes.
Add corn and cook just until tender, about 5 minutes.
Serve with fresh chives sprinkled on top.