My family loves this soup. We have made it with the sage sausage as well as Italian sausage and both ways are wonderful! One thing we have discovered is that the brand of frozen corn we use makes a difference in the taste and we prefer Birdseye baby bicolor. It seems to have a lot more "corn" flavor. If you want to kick this up a notch (and we usually do!) add a teaspoon (or more) of Chipotle Chili powder. Delish!
prep time30 Min
cook time30 Min
bulk sage flavored sausage or the sausage of your choice
medium potatoes (red) cut into 1/2" cubes
chicken bullion granules
1 1/2 c
How To Make
In a large saucepan, cook the sausage, onion and cellery over medium heat until meat is no longer pink. Drain. Break up the sausage as you go so you don't have large chunks.
Stir in the water, potatoes and bullion. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add corn, simmer 10 minutes longer or until the potatoes are tender.
Meanwhile, in a suacepan, melt the butter and stir in the flour and pepper until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened. Stir into the sausage mixture.
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