1Cook the potatoes in boiling salted water. Drain and set aside.
2Add butter to Dutch oven. Saute the onions and garlic for 2 to 3 minutes until softened. Add wine and let evaporate most away scrapping up bits from pain. Add flour and make a roux. Slowly add in milk and bring to a boil then reduce to a simmer and let thicken a bit.
3Add sausage, corn, peas, potatoes and velvetta. cook on low until cheese is melted. Taste and adjust for seasoning.
4Tip: the sausage and cheese brings a lot of salt to this dish so don't season until all ingredients have been incorporated