Skinny Sausage And Corn Chowder

• 1 pound Bulk Pork Sausage
• 3 cloves Garlic, Minced
• 1/2 cups Diced Onion
• 1/2 whole Red Bell Pepper, Diced
• 3 Tablespoons Flour
• Salt And Pepper
• 1/2 teaspoons Ground Thyme
• 1/4 teaspoons Dried Rosemary
• 4 cups Chicken Broth
• 2 cups Frozen Shredded Hash Browns
• 1 package (12 Oz. Size) Frozen Corn
• 1 can (12 Oz. Size) Evaporated Milk
• 1 cup Shredded White Cheddar Cheese

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.
2. Return pot to heat and sprinkle sausage with flour. Add salt, pepper, thyme, and rosemary. Stir over heat for 1 minute. Add chicken broth, potatoes and corn. Bring soup to a boil.
3. Cover and heat on low for 15 minutes. Stir in evaporated milk and shredded cheese. Stir until cheese has melted. Serve immediately.

sausage, garlic, onion, red bell pepper, flour, salt, ground thyme, ubc, chicken broth, browns, milk, shredded white cheddar cheese

Taken from tastykitchen.com/recipes/soups/skinny-sausage-and-corn-chowder/ (may not work)