A simple and tasty twist on a seasonal fresh corn chowder.

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SERVES:
4-6

INGREDIENTS:
4 links hot Italian sausage, cut into 1/2-inch coins
2 Tbs olive oil for sauteing sausage
1 medium onion, peeled and diced
2 ribs celery, diced
2 medium potatoes, peeled and cut into 1/2-inch cubes
4 ears corn, kernels removed
1 cup heavy cream
Approx. 3 cups chicken or vegetable stock
Salt and pepper to taste
Chopped green onions for garnish (optional)

PROCEDURE:
You may want to do some of the knife work involved before you start cooking anything but, once you do start cooking, brown up 4 sliced links of hot Italian sausage in a large pot in a little olive oil.

Once the sausage has browned all around, take it out of the pan and add the onion, celery and potatoes and cook those on medium heat to soften.

While you are keeping your eye on that, remove the kernels of corn from 4 ears of corn into a large mixing bowl.

Once the onions have softened up, add 1 cup heavy cream and just enough chicken or vegetable stock to cover the potatoes by about 1/2-inch.

Turn the heat to high, bring it to a simmer and adjust the heat so it stays at a nice gentle simmer, then cook it along until the potatoes are just cooked through.

At that point, add the corn and add the sausage back to the pot, let it cook along for 3-4 minutes, season with salt and pepper to taste and it is good to go.

Finish each individual serving with a sprinkling of chopped green onions if you like.

HINTS:
Use regular Italian sausage instead of the hot variety.