1 1/2 lb. bulk sausage (I use medium spicy)
1 lg. Vidalia onion, diced
2 carrots, diced
1 stalk celery, diced
1 red pepper, diced
2 tbsp. butter
2 lg. cans chicken broth (or water and chicken soup base)
1 lg. sweet potato, peeled and cubed
4 lg. Yukon gold potatoes, skin on and cubed
2 tbsp. garlic, minced
1 tsp. rosemary
1 tsp. paprika
1 tbs chives
red pepper flakes, to taste
black pepper, to taste
1 (15 oz.) can corn, drained
1 quart half and half
16 oz. shredded cheddar cheese (or colby-jack)
flour, for thickening

Brown sausage in pan. Drain, and remove.

In same pot, sauté onion, carrots, celery, and red pepper in butter until translucent. Add chicken broth, potatoes and spices. (Fills pot about 2/3 full). Bring to a boil, and cook until potatoes are tender (approximately 10 minutes). Add flour with water until you reach desired thickness. Turn off heat. Add corn, half and half and cheese. Stir to incorporate.

Serves MANY. I serve mine with cornbread.

Submitted by: Kara Bishop