Sausage Chowder

1 pkg smoked sausage

1 small onion, chopped

3 potatoes, peeled, diced large

2 c. half and half

1 c. milk

1 c. chicken broth

1 T butter

1 T olive oil

1/2 t. salt

1/2 t. pepper

dash cayenne pepper

dash nutmeg

1 T parsley flakes
1 T dried garlic (Penzey's Spices are the BEST)

2 T corn starch

1 drained can crisp yellow corn

Saute sliced smoked sausage with onion in butter/olive oil until clear, about 5 minutes. Set aside.

Place potatoes in pot of cold salted water, bring to a boil and cook until potatoes are firm/soft.  Drain.

Blend corn starch into cold chicken broth.

Add the meat/onion to the potatoes, all the liquids (should just cover the potatoes) and spices.

Heat until almost boiling (you don't want to scald the milk) to allow corn starch to thicken a tiny bit.  

Add can of corn.

This was good with grocery store bakery's crusty French bread.

Present: Mark, David and Marty.  We all liked it.  It would have been nice if it was cold outside.