To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4-6

INGREDIENTS:

12-ounces chicken sausage, sliced (see hints below)
2 Tbs butter for sauteing sausage (plus more as needed)

1 cup diced onion
1 cup diced red pepper
1 large clove garlic, minced
1 Tbs fresh chopped thyme (or 1/4 tsp dried thyme)
2 cups 1/2-inch cubed potato

3 cups milk

4 Tbs butter
1/4 cup all-purpose flour
1 cup milk

1 cup frozen or fresh corn
1/4 cup chopped green onion
salt and pepper to taste

PROCEDURE:

Chicken sausage is generally already cooked when you buy it, but you'll still want to slice it and brown it up in the soup pot in a little butter first.

Once it has browned up, take it out of the pan and add 1 cup diced onion, 1 cup diced red pepper, 1 large minced clove of garlic, 1 Tbs fresh chopped thyme and 2 cups 1/2-inch cubed potato and cook that to soften the onion.

Add another Tbs or so of butter if you think it needs it and then, once the onions have softened up, add 3 cups of milk and bring it up to a simmer.

While that is slowly cooking along, use another smaller pot to melt 4 Tbs of butter and then whisk in 1/4 cup all-purpose flour and stir and cook that along for 2 - 3 minutes......and then whisk in 1 cup of milk and turn the heat off.

Once the potatoes have just cooked through, add 1 generous cup of frozen corn and 1/4 cup chopped green onion....add the sausage back to the pot and then add the milk, butter and flour mixture.

Let everything heat up and thicken up, season to taste and it is good to go.

HINTS:

You could do the same thing with raw, cubed chicken breast meat instead of using chicken sausage.