Ingredients

How to make it

  • Husk the corn and remove all the silk. With a sharp knife, slice the corn from cob. Set the corn aside in a bowl.
  • Break the cobs in half and place them in a large soup pot. Add the cream, stock, garlic, thyme, bay leaf and 1/4 cup of the chopped onions to pot. Simmer over very low heat for 1 hour, stirring occasionally.
  • Strain the mixture through a sieve set over a large bowl, pressing on the solids very well with the back of a large ladle to squeeze out every drop of creamy corny goodness.
  • Set the creamy corn stock aside. You can even refrigerate it for a few days if you like.
  • Cook the linguiça in large pot or dutch oven over medium heat until cooked through, nicely browned, turning occasionally. Remove the sausage and set aside.
  • To the rendered fat from the sausage, add the remaining chopped onion, minced hot pepper and the red bell pepper and sauté 5 minutes.
  • Add the flour and stir well, cooking for 2 minutes. Gradually whisk in the creamy corn stock until smooth.
  • Add the browned sausage and potatoes. Cover and cook about 25 minutes or until the potatoes are fork-tender.
  • Add the fresh corn and cook 10 minutes. Taste and then season with salt and pepper. For extra spice, a few drops of hot sauce would work out well, too.
  • Ladle chowder into bowls. Garnish with smoked paprika and serve.

Reviews & Comments 4

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  • babsalaba 8 years ago
    Thanks. It is a very satisfying dish. :)
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  • gourmetana 8 years ago
    Nice recipe :)
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  • babsalaba 8 years ago
    This is also really nice with chouriço if you can find it. :)
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  • FavoriteFixins 8 years ago
    Love the Linguica sausage you're using. Haven't bought it in awhile, but now I just might do that! Nice post!
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