Corn And Sausage Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons ghee (ghee has a much higher smoking point than butter. it's easy to make and is well worth the time and t)
• 1/2 lb smoked sausage, cut into 1/2 inch roundels, i like andoulle, but smoked bratwurst or 1/2 lb kielbasa, work well too
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 mild red pepper
• 2 red potatoes, skin on, diced
• 4 cups chicken stock
• 2 bay leaves
• 1/4 teaspoon freshly ground cumin
• 2 sprigs fresh thyme (1/2 tsp dried)
• 4 cups fresh corn (off season frozen works but not as well)
• 2 cups half-and-half
• 2 egg yolks
• 2 tablespoons cornstarch
• 1 cup buttermilk
• salt & freshly ground black pepper, to taste
• 1/2-1 teaspoon cholulla hot sauce

Recipe

• 1 heat a large dutch oven over medium heat,.
• 2 add ghee, let melt.
• 3 add sausage, saute (stirfry) for 3 minutes.
• 4 add onions and celery, saute 10 minutes.
• 5 add the peppers and potatoes, saute another 3-4 minutes.
• 6 add stock, bring to a boil, reduce heat to a simmer.
• 7 add bay leaves, cummin, and thyme, simmer 10 minutes 'til potatoes and peppers are tender.
• 8 --- 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.
• 9 add the corn, cornmilk, and half and half.
• 10 cook 2-3 minute 'til corn is just tender, don't over cook.
• 11 remove from heat. set 1 cup of the chowder aside.
• 12 whisk the egg yolks and corn starch into the buttermilk.
• 13 add the cup of chowder to the egg mixture, stir well.
• 14 add egg mixture to the dutch oven. stir well.
• 15 return pot to stove. heat, without boiling, to desired thichness.
• 16 season to taste with salt, black pepper, and hot sauce.