12ouncesandouille sausagesliced into bite size pieces
2mediumpotatoespeeled and cubed into bite size pieces
In a stock pot over medium heat, add butter. Slice sausage and add to pan. Brown on both sides, about 3 to 4 minutes, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, or until they begin to turn translucent.
Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
Add potatoes, corn, sausage, pepper, and milk to the pot, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for 7-8 minutes, or until potatoes can easily be pierced with a fork. This will depend on the size of your potatoes.
Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.
Additional salt has been excluded from this recipe due to the sodium in the chicken broth. Using no sodium broth will alter the taste of this soup.
Andouille sausage provides most of the flavor in this soup, and I do not recommend omitting it.
Milk can be substituted with half & half or heavy cream for a richer, thicker soup.
Leftovers can be refrigerated for 2-3 days. This soup reheats well in a saucepan over medium heat, or in the microwave.