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1
Slice sausages lengthwise then cut crosswise into bite-size pieces (I remove the casings on mine but you dont have to do that).
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2
In a tall stockpot, on high heat, lightly brown sausage in 2 table spoons of olive oil for about 3 minutes to extract the flavors.
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3
Add onion, celery, red bell pepper, carrots and a pinch of salt to the sausage and cook on med/high heat, stirring frequently, until the onions are transparent (do not let the onions get brown).
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4
Add in the bay leaf, basil, and black pepper at this point so that the spices have time to mingle.
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5
Add in the chicken stock, frozen corn, and creamed corn.
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6
Once soup comes back to a boil, turn the heat down to low, cover the pot and cook for 10 minutes stir occasionally.
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7
Add in milk (or cream) and simmer on low heat for another 5 minutes.
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8
Check to make sure the carrots are cooked, if the carrots are cooked then turn off the heat and let rest for 10 minutes then serve and enjoy!
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9
Other veggies can be added if you have leftovers such as potato, green beans, etc work great in this soup.
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10
Also, if a thicker consistency is desired, make a roux and add to soup at the last step when the milk goes inches If you like more heat, add a few splashes of habenero pepper sauce at the end.
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11
This soup is great the next day, if it lasts that long :).
