corn season is over,
i know this.
i despair this,
but if you’re down with using frozen corn,
i usually make this when i’ve had my fill
of corn for the season,
but i still have about 5-6 cobs leftover,
cus i went crazy at the market.
it’s summer in a bowl,
if summer was a chowder.
it hit into the 20s over the weekend,
we are holding firm & not turning on the heat,
hygge is in full effect,
under heated blankets.
stay warm, friends.
sausage corn chowder
makes about 4-6 portions
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind
1 medium onion, diced
3 cloves of garlic, finely minced
5 ears of corn, kernels shaved, and cobs reserved
2 large potatoes, diced
2 cans of coconut milk
2 cups of stock (i usually make a quick stock of veg scrapes + the cobs)
handful of copped kale, or greens
salt and pepper to taste
cook the sausage in a large soup pot. remove from pot but don’t discard the oil. eyeball it, if you need more fat, add some olive oil. throw in the onion and garlic to the pot, season with salt & pepper and saute till translucent. add in the potatoes, again season with salt. you’re aiming to coat everything in the oil.
add in the coconut milk and stock.
bring to boil, lower heat, cover and simmer till potatoes are tender.
add in the corn, kale and sausage, heat through, season as necessary and serve.