Succotash Sausage Soup

• 1/4 cup (50 mL) unsalted butter
• 1 lb (500 g) kielbasa sausage, cut into thin half-moons
• 2 cups (500 mL) chopped leeks, white and light green parts only
• 3 garlic cloves, chopped
• 1 large red bell pepper, finely chopped
• 3 tbsp (45 mL) all-purpose flour
• 6 cups (1.5 L) chicken stock
• 2 cups (500 mL) frozen baby lima beans, thawed
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 can (14 oz/398 mL) cream-style corn
• 1 1/2 cups (375 mL) fresh or frozen white corn kernels, thawed if frozen
• 1/2 cup (125 mL) whipping (35%) cream
• Fresh thyme leaves

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. Reduce 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.
11. Do not let boil.
12. Ladle into heated bowls and garnish each with a few thyme leaves.

unsalted butter, leeks, garlic, red bell pepper, flour, chicken, beans, salt, freshly ground black pepper, creamstyle corn, corn kernels, whipping, thyme

Taken from www.cookstr.com/recipes/succotash-sausage-soup (may not work)