Sausage and sweet corn chowder

Name: Sausage and sweet corn chowder
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2-341 ml cans sweet corn; 2 large white potatoes, cut into 1 cm cubes; 375 g Italian sausage; 1 onion, chopped small; 3 sticks celery, chopped small; 3 cloves garlic, chopped; 1 heap tbsp AP flour; 2 cups chicken stock; 1 cup frozen sweet corn; 1/2 cup single cream (half-and-half)

Robert Gonzal @robert

Vancouver BC

I'm a little conflicted about this recipe. On the one hand, it's pretty fantastic. Like a warm, sweet and savoury hug to your belly. On the other hand, it's the first true "cold-weather" recipe I've posted since the end of summer. So, yeah, bye-bye sunshine, and hello cold and drizzle. Feelings aside, this dish is a great way to use up those spare cans of corn loitering on your pantry shelf. We had enough on ours to last through the apocalypse, which is a little strange because I don't really like canned corn, at least versus frozen corn. Regardless, it was time for a few of those cans to go. Because I had no intention of actually using the canned corn kernels (say that five times fast), I simply blitzed and strained them instead to extract their milk. If you think this is wasteful, feel free to use the canned corn and skip the frozen corn. You'll also need to bump up the liquid with a little extra stock or milk. You may lose some silky sweetness from the missing corn milk, but the chowder should still come out just fine.

Robert Gonzal @robert

Saved

Ingredients

1 hr

4 servings

2-341 mlcans sweet corn
2large white potatoes, cut into 1 cm cubes
375 gItalian sausage
1onion, chopped small
3 stickscelery, chopped small
3 clovesgarlic, chopped
1heap tbsp AP flour
2 cupschicken stock
1 cupfrozen sweet corn
1/2 cupsingle cream (half-and-half)

Saved

Steps

1 hr

1

Add the canned corn to a blender along with about 1/2 cup water, to keep things lubricated. Blitz until the kernels are pulverized. Alternatively, you can use a large pot and an immersion blender. Dump the blitzed corn into a strainer set over a bowl to catch the corn milk. Push down on the mushy kernels to get as much milk as you can. You should end up with about 1 to 1 1/2 cups.
2

Add a splash of veg oil to a medium pot on medium heat. Add the potatoes and fry for about 6 to 8 minutes, stirring occasionally, until the potatoes are nicely browned and about half-cooked. Season the potatoes with some salt and pepper and remove them to a plate and set aside.
3

Add a fresh splash of veg oil to the pot and crumble in the sausage. Fry until cooked, about 10 minutes. Be sure to stir the sausage often so it doesn't burn the pot. Add the onion and celery and keep cooking another 3 or 4 minutes until the onions are softened. Add the garlic and cook another 2 minutes or so. Season with a light pinch of salt and a few grinds of black pepper. Stir in the flour and cook about 5 minutes to eliminate any raw flour taste.
4

Stir in the chicken stock and corn milk and bring to a simmer. Return the potatoes to the pot and let cook about 10 minutes until they're soft. Add the frozen corn and cream and simmer a final 2 or 3 minutes. Taste, then adjust seasoning as required.