Smoked Sausage and Corn Chowder Recipe

In a large pot or Dutch oven, heat the oil over medium heat.

Add the sliced sausage and cook until browned, about 5 minutes.

Remove the sausage with a slotted spoon and set aside.

Add the chopped onion and minced garlic to the pot and sauté until softened, about 3 minutes.

Add the corn kernels, chicken broth, heavy cream, and diced potatoes to the pot.

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Use an immersion blender or transfer about half of the soup to a blender and puree until smooth.

Add the reserved sausage back to the pot and season with salt and black pepper to taste.

Simmer for a few more minutes until the sausage is heated through.

Ladle the soup into bowls and garnish with chopped parsley.