9 Ounce Hot Sausage 1 Tsp Garlic
3/4 Cup Potato 1/2 Cup Yellow Bell Peppers
2 Cup 1% Milk 15 Ounce Creamed Corn
1 Cup corn 1 Tsp Thyme
Cook sausage in heavy large saucepan over medium heat until browned. Remove with a slotted spoon to a bowl filled with paper towels.
Remove most of the grease from the pan. Add garlic and cook until fragrant, stirring occasionally. Add potato and bell pepper and saute 1 minute. Add 2 cups of milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn, corn kernels, thyme and sausage. Simmer until heated through. Season to taste with salt and pepper.
Per Serving: 269 Cal (43% from Fat, 19% from Protein, 37% from Carb); 13 g Protein; 13 g Tot Fat; 4 g Sat Fat; 6 g Mono Fat; 26 g Carb; 2 g Fiber; 7 g Sugar; 112 mg Calcium; 2 mg Iron; 359 mg Sodium