This delicious soup is one of Gove Hill's most requested recipes . It is a variation on a Oyster corn chowder that Bill Clark learned in New Orleans, Louisiana.

Bill Clark- Gove Hill Retreat Center
Makes about 5 servings

Ingredients:
½ cup diced carrots
½ cup diced onion
½ cup diced celery
¼ tsp fine diced garlic
½ cup diced potatoes cooked “al dente”
½ pound diced cooked smoked sausage OR Keilbasa
6 oz. frozen corn
1 cup chicken OR other light stock
1 cup Milk
2 cups stock from sausage
Thyme leaves (1 to 2 tsp)
Cracked black pepper

Method:

                              1). Take the diced sausage, and simmer in about 2 cups of water for 15 minutes or so, and save the broth ( I like  to cook the sausage the day before, and cool so it is easier to skim off the fat). Separate the stock from sausage

                              2) Saute the onion, celery, and carrot “(Miripoix)” in a sauce pan with about 2 TB of margarine until tender with thyme leaves (To Taste) Then add about 2 TB of flour to vegetable  mixture and stir in. Add the diced sausage next.

                              3) Combine the milk and chicken stock with the sausage broth, and cook the frozen (or fresh) corn until tender. After cooking corn blend it lightly to break down the corn some. An immersion blender works well for blending.

                              4) Now add the hot stock to the vegetable rouix and whisk in. (DO Not Boil) Bring mixture to simmer. When soup thickens, you may need to add a bit of light cream or evaporated milk to get it to best consistency. You can hold it in a double boiler or crock pot till you are ready to serve. Add potatoes near serving as they will otherwise be too soft.

                              4) Finish seasoning with cracked black pepper, chopped parsley, and salt to taste.