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1
Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
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2
Reduce heat to medium-low. Carefully add 1/2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
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3
Remove from heat and allow the sausages to cool.
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4
In a large soup pot, melt the butter and add onions, cook until softened for about 10 minutes
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5
Add the flour to the onions, stirring together, and cook another 3 minutes.
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6
Add the stock, stir frequently and bring to a gentle boil. Reduce heat to med low, add potatoes, and stir to combine.
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7
Continue cooking over medium heat until the potatoes are tender about 10 to 15 more minutes.
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8
Add the half and half, corn, thyme and salt. Cook for another 5 to 7 minutes, stirring occasionally and being careful not to allow it to boil.
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9
Meanwhile, transfer the cooled sausages to a cutting board and slice in half lengthwise and then into 1/4 inch half moon slices. Add the sausages, bell pepper and green onions, to the soup pot; simmer gently for an additional 5 to 10 minutes.
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10
Serve immediately or reheat when ready to serve with a sprinkling of fresh Italian parsley (can be made a day ahead, store in refrigerator).
