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INGREDIENTS
1 pkg chicken sausage
1 cup diced onion
1 cup diced red pepper
1 large minced clove garlic
1 tbs fresh chopped thyme
1/4 cup chopped green onion
2 cups 1/2-inch cubed potato
1 cup frozen corn
4 cups milk
5-6 tbs butter
1/4 cup all purpose flour
salt and pepper

METHOD
Although the chicken sausage is already cooked when you buy it, you'll still want to slice it and brown it up in the soup pot in a little butter first.

I'm using 12-ounces of chicken sausage and you could do the same thing with raw, cubed chicken breast meat if you wanted to and, once it has browned up, take it out of the pan and add 1 cup diced onion, 1 cup diced red pepper, 1 large minced clove of garlic, 1 tbs fresh chopped thyme and 2 cups 1/2-inch cubed potato and cook that to soften the onion.

Add another tbs or so of butter if you think it needs it and then, once the onions have softened up, add 3 cups of milk and bring it up to a simmer.

While that is slowly cooking along, use another smaller pot to melt 4 tbs of butter and then whisk in 1/4 cup all-purpose flour and stir and cook that along for 2-3 minutes and then whisk in 1 cup of milk and turn the heat off.

Once the potatoes have just cooked through, add 1 generous cup of frozen corn and 1/4 cup chopped green onion, add the sausage back to the pot and then add the milk, butter and flour mixture.

Let everything heat up and thicken up, season to taste and it is good to go.