In a large pot or Dutch oven, brown the ground sausage over medium-high heat. Drain off most of the sausage drippings.
1 pound Italian Sausage
Add diced red bell pepper, onion, garlic, parsley, thyme, paprika, salt, and pepper. Saute until the vegetables soften on medium heat for about 3 - 4 minutes.
½ cup Red Bell Pepper Diced, 1 small Onion Diced, 2 cloves Garlic Minced, 1 teaspoon Parsley, ½ teaspoon Thyme, 1 teaspoon Salt, ½ teaspoon Pepper, ¼ teaspoon Paprika, ¼ teaspoon Cayenne Pepper
Add chicken stock and cubed cream cheese (the cream cheese will incorporate faster when cut into cubes). Bring to a boil.
3 cup Chicken Broth, 8 ounce Cream Cheese
Add diced potatoes and frozen corn or 4 cups of fresh sweet corn cut from the cob. Reduce heat and simmer for 25-35 minutes until the potatoes are fork-tender.
1 pound Potatoes Diced approx ¼", 16 ounce Frozen Corn or 4 cups corn cut from the cob
Transfer three cups of the soup to a blender or food processor. Pulse the blender a few times to break up the potatoes and sausage. Return the blended soup to the pot.The consistency should be similar to cream-style corn. Once you add the mixture back to the pot, you will notice a thicker consistency. Garnish each serving with green onions and parsley.
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