Corn and Sausage Chowder

Here's DH's basic corn and sausage chowder recipe. We tend to vary it a lot but you can figure that part out to suit yourself. By the way, turkeysausage works pretty well in this if you don't like or can't eat porksausage.

1 bag/pkgs frozen corn (fresh is better but this is a winter dish for us)
1 qt. half & half
1 jalpeno pepper (or chipotle)
1 box (4C) chicken broth
1/2 tsp cumin
4 (or more) cloves garlic (minced)
2 potatoes, diced
1/2 lb hot Italian sausage
1 onion, sliced and sauteed in butter

Slice the sausage and cook it. Combine all the ingredients EXCEPT the corn.Bring it to a boil, then simmer for about an hour. Add the corn and cook for another 5 minutes.

NOTE: It's better if you make this a day or so ahead, then add the corn just before serving. Play with herbs. I like thyme and sage but a lot depends on the sausage. Add the sausage drippings if you're brave.

Catspaw