Corn Chowder With Sausage

• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 2 cups cubed peeled Yukon gold potato
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups fat-free, less-sodium chicken broth
• 1 cup water
• 2 cups frozen whole-kernel corn, thawed
• 1/2 package (about 6 ounces) spicy low-fat chicken sausage, sliced
• 1/2 cup 2% reduced-fat milk
• 1/4 cup reduced-fat shredded cheddar cheese
• 2 tablespoons chopped fresh flat-leaf parsley

1. Melt butter in a large saucepan over medium heat. Add onion; cook 2 1/2 minutes or until soft. Stir in potato and next 5 ingredients (through corn); bring to a boil. Reduce heat; simmer 15 minutes or until potato is soft. Remove 2 cups, puree, and return to pan.
2. Stir in sausage and milk over low heat; cook until thick (about 5 minutes). Remove from heat. Garnish with cheese and parsley.

butter, onion, gold potato, salt, black pepper, chicken broth, water, corn, chicken sausage, milk, cheddar cheese, flatleaf

Taken from www.myrecipes.com/recipe/corn-chowder-with-sausage (may not work)