Finely mince your Garlic (3 clove) and finely dice your Onion (1).
Slice your Kielbasa Sausage (12 ounce)/
Peel and dice your Onion (1). Keep in a bowl of water to prevent from browning while preparing the corn.
In a large bowl, invert a smaller bowl and stand the Corn (4 ear) on it. Shave the corn with your knife. This prevents to corn from flying everywhere. Save the corn cobs.
In a pot, brown your sliced sausage. Once browned, transfer to a plate and set aside.
Add Unsalted Butter (2 tablespoon), onion and garlic. Add some salt and cook until toss. The dark color comes from the browned sausage.
Add the diced Yukon Gold Potato (4) and corn. Toss and season generously with Salt and Pepper (to taste). Cook for a minute or two.
Add whole Milk (4 cup), Chicken Stock (2 cup), saved corn cobs, and Crushed Red Pepper Flakes (1/2 teaspoon). Add some Salt and Pepper (to taste) and mix.
Cover with a lid and bring to a boil. Reduce it to a high simmer and cook for 10 minutes or until your potatoes become soft. Watch it carefully because it might bubble over.
Remove the corn cobs.
With a wooden spoon or utencil, mash some of the cooked potatoes to add extra thickness to the soup.
Add the cooked sausage and cook for a minute or two to heat up the sausage. Taste for final seasoning. Add some sliced Fresh Basil (to taste).
Serve immediately and enjoy!