1In a large Dutch oven or saucepan over medium heat, brown the sausage with onion until sausage is browned and onion is lightly browned and tender. DO NOT DRAIN GREASE. Stir in the flour until blended into the mixture.
2Add the chicken broth and stir to blend. Add the diced potatoes, corn and cream-style corn.
3Bring to a simmer and continue cooking for 5 minutes, stirring frequently. Cover and continue cooking, stirring occasionally, until potatoes are tender.
4Add the half-and-half (or milk) and stir in butter. Taste and add salt and pepper, as needed.
Serves 4 to 6.