Ingredients
- 12 oz Fully cooked smoked sausage sliced into rounds; not raw sausage
- 24-30 sm Chanterelle mushrooms from a reliable food supplier, cleaned and sliced; optional
- 4 med Potatoes peeled and cut into 1/2-inch cubes
- 2 cups Sweet corn kernels fresh or frozen, measured after cutting from the cob
1 med Yellow Onion medium chopped
2 cloves Garlic finely minced
3 tbsp All-Purpose Flour- 6 cups Chicken stock
- 3 sprigs Fresh thyme
- 2 Bay leaves
1 cup Half and half- 2 Green onions, or handful of fresh chives
2 tbsp Olive oil for the onion
1 tbsp Butter for optional mushrooms; omit if not using them
Salt as needed
Ground Black Pepper as needed
Instructions
- Boil potato cubes in a separate pot of water for 10–15 minutes until tender, then drain. Meanwhile, brown the fully cooked sausage in a skillet over medium heat and set aside.
- If using mushrooms, saute them in the butter over medium heat until tender and cooked through. Set aside.
- Soften onion in the olive oil in a large soup pot over medium heat for 5–7 minutes. Add garlic for 30 seconds. Add 1 cup corn and cook for 5 minutes. Sprinkle in flour and stir for 1 minute.
- Gradually whisk in 3 cups stock. Bring to a simmer and cook for 5 minutes. Remove from heat and carefully puree with an immersion blender approved for hot soup, keeping the blade submerged and following the manufacturer’s directions.
- Add remaining stock, drained potatoes, sausage, remaining corn, thyme and bay leaves. Simmer gently for 10 minutes, stirring often. Remove and discard thyme stems and both bay leaves.
- Stir in half-and-half and heat gently without boiling. Taste and season with salt and pepper. Serve with the optional cooked mushrooms and sliced green onions.
Notes
This version uses 2 measured cups of corn, resolving the archive’s conflicting six-ear and two-cup options. Measured oil and butter quantities have been added for the saute steps.
Use fully cooked smoked sausage. Follow your immersion blender’s hot-liquid instructions. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
