Corn Balls
INGREDIENTS:
3 Ears fresh corn, husked and 2 tb Butter or margarine
-cleaned 2 ts Minced jalapeno peppers
4 c Heavy cream -with seeds
2 c Chicken broth 1/2 ts Ground cumin
4 Garlic cloves, minced 2 tb All-purpose flour
10 Fresh thyme sprigs 1 bay 2 md Potatoes, peeled and cut
-leaf -into 1/2-inch cubes
1 1/2 md Onions, finely chopped, -Salt and pepper to taste
-divided 1 1/2 ts Snipped fresh chives
1/2 lb Hot Italian sausage links
3 Ears fresh corn, husked and 2 tb Butter or margarine
-cleaned 2 ts Minced jalapeno peppers
4 c Heavy cream -with seeds
2 c Chicken broth 1/2 ts Ground cumin
4 Garlic cloves, minced 2 tb All-purpose flour
10 Fresh thyme sprigs 1 bay 2 md Potatoes, peeled and cut
-leaf -into 1/2-inch cubes
1 1/2 md Onions, finely chopped, -Salt and pepper to taste
-divided 1 1/2 ts Snipped fresh chives
1/2 lb Hot Italian sausage links
Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and one-third of the onions in a large saucepan. Heat almost to boiling; reduce heat and simmer, covered, 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; set aside. Meanwhile, brown sausage in a large skillet. Cool and cut into 1/2-in. slices. In a large saucepan, melt butter. A dd jalapenos, cumin and remaining onions; cook 5 minutes. Stir in flour; cook and stir 2 minutes. Gradually add corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook just until tender, about 5 minutes. Remove bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 qt's.).