Cooking Instructions
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Step 1
Finely mince your
Garlic (3 cloves)
and finely dice your
Onion (1)
.
Step 2
Slice your
Kielbasa Sausages (12 oz)
.
Step 3
Peel and dice your
Onion (1)
. Keep in a bowl of water to prevent from browning while preparing the corn.
Step 4
In a large bowl, invert a smaller bowl and stand the
Corn (4 ears)
on it. Shave the corn with your knife. This prevents to corn from flying everywhere. Save the corn cobs.
Step 5
In a pot, brown your sliced sausage. Once browned, transfer to a plate and set aside.
Step 6
Add
Unsalted Butter (2 Tbsp)
, onion and garlic. Add some salt and cook until toss. The dark color comes from the browned sausage.
Step 7
Add the diced
Yukon Gold Potatoes (4)
and corn. Toss and season generously with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for a minute or two.
Step 8
Add whole
Milk (4 cups)
,
Chicken Stock (2 cups)
, saved corn cobs, and
Crushed Red Pepper Flakes (1/2 tsp)
. Add some
Salt (to taste)
and
Ground Black Pepper (to taste)
and mix.
Step 9
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.
Step 10
Remove the corn cobs.
Step 11
With a wooden spoon or utencil, mash some of the cooked potatoes to add extra thickness to the soup.
Step 12
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)
.
Step 13
Serve immediately and enjoy!
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