Corn and Sausage Chowder

Recipe by Pierre Dance
READY IN: 55mins


  • 2
    tablespoons ghee (Ghee has a much higher smoking point than Butter. It's easy to make and is well worth the time and t)
  • 12
    lb smoked sausage, cut into 1/2 inch roundels, i like andoulle, but smoked bratwurst or 1/2 lb kielbasa, work well too
  • 1
    onion, finely chopped
  • 2
    stalks celery, finely chopped
  • 1
    mild red pepper
  • 2
    red potatoes, skin on, diced
  • 4
    cups chicken stock
  • 14
    teaspoon freshly ground cumin
  • 2
    sprigs fresh thyme (1/2 tsp dried)
  • 4
    cups fresh corn (off season frozen works but not as well)
  • 2
    egg yolks
  • 2
    tablespoons cornstarch
  • salt & freshly ground black pepper, to taste
  • 12 - 1
    teaspoon cholulla hot sauce


  • Heat a large dutch oven over medium heat,.
  • Add Ghee, let melt.
  • Add Sausage, saute (stirfry) for 3 minutes.
  • Add onions and celery, saute 10 minutes.
  • Add the Peppers and Potatoes, saute another 3-4 minutes.
  • Add Stock, bring to a boil, reduce heat to a simmer.
  • Add Bay leaves, Cummin, and Thyme, simmer 10 minutes 'til potatoes and peppers are tender.
  • --- Note--- When preparing the corn, cut the kernels from the cob, then scrape each cob with the back edge of a heavy knife to remove all of the cornmilk (juice) It's important. If using frozen corn, use whole cobs, thaw, then prepare the same as fresh.
  • Add the corn, cornmilk, and Half and Half.
  • Cook 2-3 minute 'til corn is just tender, don't over cook.
  • Remove from heat. Set 1 cup of the chowder aside.
  • Whisk the Egg yolks and corn starch into the Buttermilk.
  • Add the cup of chowder to the egg mixture, stir well.
  • Add Egg mixture to the dutch oven. Stir well.
  • Return pot to stove. Heat, without boiling, to desired thichness.
  • Season to taste with Salt, Black Pepper, and hot sauce.