Ingredients
Units Scale
- 5 ears of corn (husked)
- 1 lb mild sausage (browned and drained)
- 2 Tablespoons butter
- 1/2 small onion (diced)
- 1 clove garlic (minced)
- 1/4 cup flour
- 2 cups half and half (or whole milk)
- 4 cups chicken broth
- 3 medium potatoes (peeled and cubed)
- salt and pepper (to taste)
- 1/4 teaspoon crushed red pepper
Instructions
- Bring 5 quarts of water to a boil. Boil corn for about 5 minutes. Drain. Cut corn off cobs. Set aside. Brown sausage in a dutch oven. Drain. Set aside.
- In dutch oven saute onion in butter for about 5 minutes until translucent and soft. Add garlic. Cook for one minute longer. Sprinkle with flour. Stir. Slowly add half and half and chicken broth continuing to mix. Bring to a boil and add potatoes. Cover cook for about 10 minutes. Add corn, sausage, salt, pepper and crushed red pepper. Heat to desired temperature. Serve warm.
Notes
I have used both half and half and milk. Use what you prefer. 2% should work as well.
Also feel free to use less chicken broth and more half n half or milk for a creamier soup.
You can substitute frozen corn. Defrost. Drain and add to soup as directed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American