There are so many variations of corn chowder, some with bacon, some with cream, some with tons of butter. This is one that is a bit different from those of the "norm". The added sausage makes it a meal in itself and since it cooks up in a half hour you can spend less time in the kitchen and more time out in the sunshine!
1Over medium high heat, brown and crumble sausage in large pot. When sausage begins to brown, add onion, pepper and garlic. Cook until sausage is no longer pink and vegetables have softened. Drain if needed (my sausage was not render much grease so I did not bother). Stir in flour and cook 4 minutes. Add milk, corn, cream corn, potatoes, salt, pepper and herb de provence. Bring just to a bubble and then reduce heat to low and simmer 25 minutes until soup is thickened and potatoes are tender. Remove from heat, stir in parsley and add more salt and pepper is desired.