Corn and Sausage Chowder

Serves 4-6
 
*6 oz Andouille sausage, diced
2 Tbs olive oil
2 Tbs unsalted butter 1 medium onion, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
2 large garlic cloves, minced
2 bay leaves
1 tsp dried thyme, 2 tsp fresh
2 small red potatoes cut into 1-inch dice
6 cups chicken stock
2 cups whole milk
½ lb corn kernels, fresh or frozen
1 cup cherry tomatoes, cut in half
3 Tbs flat leafed parsley, chopped
Salt & pepper to taste

1. Heat a heavy bottomed soup pot with olive oil over medium heat. Add the Andouille and cook until browned. Remove the sausage to a paper towel.

2. Lower the heat to medium-low and add the butter to the pot with the onions, celery, garlic, and bay leaves. Cook until the onions and celery are soft, about 5 minutes.
 
3. Add the thyme, potatoes, and the chicken stock and bring to a simmer. Cook until the potatoes are soft, about 10 minutes. and remove the bay leaves. 

4. If you like a thickened the soup, remove 2 cups of the soup with vegetables and puree using a blender or food processor. Add this back to the soup. Or, you can use an immersion blender to partially puree the vegetables in the pot.

5. Bring the soup back to a simmer and add the milk, sausage, corn, tomatoes and parsley. Simmer gently for an additional 10 minutes. Season with salt and pepper to taste.
​
6. Serve hot or let the soup cool to room temperature and refrigerate up to 3 days or freeze.
  
*if you would rather use bacon, use 1/3 pound thick-cut, smoked bacon