Corn Chowder with or without Sausage

Submitted by: Valerie Purvis

Ingredients

• 1 bag frozen corn or 4 ears fresh corn
• 12 oz Kielbasa sliced*
• 1 medium Onion, finely diced
• 4-6 cloves Garlic, minced
• 4 medium yellow potatoes, peeled and diced
• 4 Cups whole Milk or Almond Milk
• 2 Cups chicken stock or vegetable stock
• ½ teaspoon crushed red pepper flakes
• Salt & pepper to taste

*Omit the sausage and you have a vegan-friendly soup!

Instructions

1. Lightly brown the kielbasa and set aside.
2. Add butter, onion, garlic and saute.
3. Add corn and potatoes.
4. Season with salt and pepper.
5. Add milk, chicken broth, red pepper flakes.
6. Season again with salt.
7. Cover and bring to a low boil for 10 minutes.
8. Smash or puree some of the potatoes to thicken broth.
9. Add back the sausage and cook for a minute more.
10. Garnish with fresh basil.
11. Serve.
12. Keeps in the fridge for up to a week