• Corn Sausage Chowder
• 1 pound bulk pork sausage
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 1/2 cup diced red bell pepper
• 1/2 cup brandy
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon basil
• 1 bay leaf
• 4 cups of 1/2-inch peeled diced potatoes
• 3 cups water
• 2 tablespoons chicken base
• 1 can whole kernel corn drained
• 1 cup milk
• 2 cups whipping cream
• 3/4 cup flour mixed with 1/2 cup corn oil to make a roux
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon poultry seasoning

Directions
In large soup pot over high heat brown sausage then drain off fat. Add onions, celery and bell pepper. Sauté until onions are transparent. Add brandy and reduce until almost gone about 2 minutes. Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn. Reduce heat and simmer until potatoes are tender about 10 minutes. Add milk and whipping cream and bring to boil. Reduce heat to medium-low then whisk in roux gradually letting soup thicken to desired consistency then season with salt, pepper and poultry seasoning.