• 1 pound mild pork sausage
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 ribs celery, chopped
• 3 tablespoons flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• dash thyme
• 2 teaspoons fresh chopped parsley or 1 scant teaspoon dried parsley flakes
• 2 1/2 to 3 cups chopped potatoes
• 1 carrot, fine dice
• 1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
• 1 cup heavy cream or half-and-half
• 1 cup shredded Cheddar cheese

Directions
Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated. Add chicken broth and seasonings. Add vegetables and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot. Taste and adjust seasonings, adding more salt and pepper if needed. Serves 6.