Ingredients
4 cups whipping cream
2 cups of ck. stock
4 garlic cloves minced
10 fresh thyme sprigs
1 bay leaf
1 1/2 onions chopped.
1/2 pound hot italian sausage
2 tablespoon of butter
2 teaspoons of minced jalepeno
1/2 teaspoon of ground cumin
2 tablespoons of All Purpose flour
2 med. russet potatoes, peeled and cut into 1 inch cubes
1 1/2 teaspoons of chopped fresh chives for garnish
Preparation
Cut corn from cob. Place cobs in a large saucepan, set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/2 of the onion to pan. Simmer 1 hour. Stir occasionally. Strain through sieve set over large bowl, pressing solids with back of spoon. Set corn stock aside. Cook sausage, cool. Cut into 1 inch pieces. Melt butter in heavy large saucepan over med. heat. Add remaining onion, cumin and peppers; cook 5 min. Add flour cook 2 more min. Gradually whisk in corn stock. Add sausage and potatoes. Cook until potatoes are done, about,25 min. Add corn and cook until just tender, about 5 min. Season to taste with Salt and Pepper. Serve with chives to garnish, If desired. A crusty warm bread is also a suggestion.
