From the Kitchen of:  Bonnie
Source:  Taste of Home

 

3	ears	fresh corn, husked and cleaned
4	cups	whipping cream
2	cups	chicken broth
4	cloves	garlic, minced
10	sprigs	fresh thyme
1		bay leaf
1 1/2		medium onions, finely chopped, divided
1/2	lb.	hot Italian sausage links
2	tbsp.	butter or margarine
2	tsp.	minced jalapeno peppers with seeds
1/2	tsp.	ground cumin
2	tbsp.	all-purpose flour
2		medium potatoes, peeled and cut into 1/2-inch cubes

• Using a small sharp knife, cut corn from cobs; set corn aside.
• Place the corncobs, cream, broth, garlic, thyme, bay leaf and one-third of the onions in a large saucepan.  Heat almost to boiling; reduce heat and simmer, covered, for 1 hour, stirring occasionally.
• Remove and discard corncobs.
• Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon; set cream mixture aside and discard solids.
• Meanwhile, brown sausage in a large skillet.  Cool and cut into 1/2-inch slices.
• In a large saucepan, melt butter.  Add jalapenos, cumin and remaining onions; cook for 5 minutes.
• Stir in flour; cook and stir for 2 minutes.  Gradually add corn stock.  Add sausage and potatoes.
• Cover and cook until potatoes are tender, about 25 minutes.  Add corn and cook just until tender, about 5 minutes.
• Season with salt and pepper.
• For a thinner chowder, add additional chicken broth.
• Sprinkle with chives before serving.