I know this is a blog about salads and frittatas. But I made this chowder and the result was so attractive that I had to take a picture and include it here. And it also tastes great and is especially satisfying in colder weather.
This was adapted from a recipe I found for summer corn chowder with cod (and it’s also good made with cod instead of the sausage). For the sausage, I have used Hillshire Farms smoked sausage, both the beef and the turkey. Sometimes I have sliced the sausage quite thin. This time, I did somewhat thicker slices, cut in half.
Be sure to use fresh thyme, and include the full amounts of the bacon, scallions, garlic, and thyme. This soup gets its great taste from the combination of those ingredients.
Corn chowder with sausage
5–6 slices bacon cut in quarter-inch pieces
8 scallions (more if very thin) thinly sliced, white and green parts separated, with lots of the green
1–1/2 teaspoons garlic, minced
2 tablespoons flour
2 cups chicken broth
2 cups milk
2 cups potatoes in half-inch cubes
2 teaspoons fresh thyme, chopped
fresh ground pepper
3/4 pound smoked sausage, sliced
2–1/2 cups frozen corn
1/4 to 3/8 cup cream
Cook bacon until crisp in saucepan to be used for making chowder. Remove with a slotted spoon, leaving bacon fat in pan. Drain on a paper towel.
Over low heat, cook white parts of the scallions for 2 minutes. Then add garlic and cook for one more minute. Add flour and cook for 2 minutes while stirring.
Add chicken broth, milk, potatoes, thyme, and pepper. Bring to the boil, reduce heat, and simmer for 10 minutes. Add sausage, corn, and over half of the bacon, again bring to boil, reduce heat, and simmer for 5 minutes. Add cream and over half of the green parts of the scallions. Simmer for 2 minutes.
Serve, topping with the remaining bacon and green parts of the scallions.