Try this Corn and Sausage Chowder recipe, or contribute your own.
Suggest a better descriptionUsing 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 qts.). From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (1243g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2928 | ||
Calories from Fat: 2644 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 293.8g | 392 % | |
Saturated Fat 150.3g | 752 % | |
Monounsaturated Fat 101.5g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 873.8mg | 269 % | |
Sodium 3915.3mg | 135 % | |
Potassium 1192.8mg | 31 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 31.3g | ||
Protein 47.7g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2928
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