Corn Chowder

• 3 T olive oil
• 1 lb. sweet Italian sausage , without casing
• 2 medium onions, chopped
• 6 ½ c chicken stock
• 4 T butter
• 5 T flour  
• 2 large potatoes, peeled and cut into small chunks
• 1 ½ c half and half
• 1 t fresh thyme leaves, chopped
• 3 c fresh corn kernels
• salt and pepper to taste
• 6 slices bacon cooked and crumbled

In a large skillet, place the 3 T olive oil.  Over medium high heat, add the sausage, breaking it up and cook until browned.  Reduce heat to simmer, slowly add ½ c chicken stock, cover and cook for seven minutes.  Remove from heat and cool. 

In a large stock pot over medium heat, add the butter and onions and cook until translucent.   Stir in the flour and cook for three minutes.

Raise the heat to medium high, add the remainder of the chicken stock, stirring often until it begins to boil. Reduce heat to medium and stir in the potatoes.  Cook for fifteen minutes. Stir in the half and half, corn, thyme and salt and pepper.  Cook for seven more minutes, stirring not allowing soup to boil.

Stir in the cooled sausage with juices and cook for ten minutes.

Serve topped with crumbled bacon and enjoy!