Succotash Sausage Soup

• 1/4 cup unsalted butter
• 1 lb kielbasa, cut into thin half-moons
• 2 cups chopped leeks, white and light green parts only
• 3 garlic cloves, chopped
• 1 large red bell pepper, finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme
• 6 cups chicken stock
• 2 cups frozen baby lima beans, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (14 ounce) can cream-style corn
• 1 1/2 cups white corn kernels (fresh or frozen or thawed)
• 1/2 cup whipping cream
• fresh thyme leave

1. In a large heavy pot, melt butter over medium heat.
2. Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
3. Sprinkle with flour and thyme; saute for 2 minutes.
4. Gradually whisk in stock.
5. Add lima beans, salt, and pepper; bring to a boil, stirring often.
6. Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
7. Add cream-style corn and corn kernels; simmer for 10 minutes.
8. Stir in cream.
9. Taste and adjust seasoning with salt and pepper, if necessary.
10. Reheat until steaming, stirring often; do not let boil.
11. Ladle into heated bowls and garnish each with a few thyme leaves.

unsalted butter, kielbasa, leeks, garlic, red bell pepper, allpurpose, thyme, chicken stock, beans, salt, fresh ground black pepper, creamstyle, white corn kernels, whipping cream, thyme

Taken from www.food.com/recipe/succotash-sausage-soup-499993 (may not work)