Skinny Sausage and Corn Chowder

Ingredients

• 1 lb pound bulk pork sausage
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• ½ red bell pepper, diced
• 3 tablespoons flour
• salt
• pepper
• ½ teaspoon Thyme
• ¼ teaspoon Rosemary
• 4 cups chicken broth
• 2 cups shredded, hash browned potatoes (frozen)
• 12 oz frozen corn
• 12 oz evaporated milk
• 1 cup shredded white cheddar (I used Cracker Barrel)

Instructions

1. In a large stockpot brown sausage, breaking up large pieces as it cooks. Stir in garlic and onions. Cook until sausage is no longer pink. Drain. Return pot to heat and sprinkle sausage with flour. Add salt, pepper, Thyme, and Rosemary. Stir over heat for one minute. Add chicken broth, potatoes and corn. Bring soup to a boil. Cover and heat on low for 15 minutes. Stir in evaporated milk and shredded cheese. Stir until cheese has melted. Serve immediately.