Fresh Corn And Sausage Chowder Recipes

CORN AND SAUSAGE CHOWDER

Steps:

• 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.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

CORN AND SAUSAGE CHOWDER

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

FRESH CORN AND SAUSAGE CHOWDER

Steps:

• In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
• In large saucepan, melt butter and add onions, cooking for 5 minutes.
• Stir in flour and cook until bubbly.
• Add chicken broth, sausage, and potatoes.
• Cover and cook until potatoes are tender, about 25 minutes.
• Add corn and cook just until tender, about 5 minutes.
• Season with salt and pepper.
• Add cream and cook until heated through.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

FRESH CORN AND POLISH SAUSAGE CHOWDER

Steps:

• 1. Place sausage slices in a 4 to 6 quart kettle or dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings.
• 2. Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
• 3. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
• 4. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
• 5. Heat slowly just until soup is steaming hot (do not boil).
• 6. Season to taste with salt and white pepper.
• 7. Sprinkle with paprika.

CORN AND SAUSAGE CHOWDER

Steps:

• Heat a large dutch oven over medium heat,.
• Add Ghee, let melt.
• Add Sausage, saute (stirfry) for 3 minutes.
• Add onions and celery, saute 10 minutes.
• Add the Peppers and Potatoes, saute another 3-4 minutes.
• Add Stock, bring to a boil, reduce heat to a simmer.
• Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
• --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
• Add the corn, cornmilk, and Half and Half.
• Cook 2-3 minute 'til corn is just tender, don't over cook.
• Remove from heat. Set 1 cup of the chowder aside.
• Whisk the Egg yolks and corn starch into the Buttermilk.
• Add the cup of chowder to the egg mixture, stir well.
• Add Egg mixture to the dutch oven. Stir well.
• Return pot to stove. Heat, without boiling, to desired thichness.
• Season to taste with Salt, Black Pepper, and hot sauce.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.