Farmer Sausage Soup

We have a restaurant here in the Fraser Valley that serves a great farmer sausage soup...using ground smoked sausage.  I recently discovered that one can remove the raw farmer sausage from the casing and then brown the meat as a base for this soup.  We quite enjoyed it!

• 1 pound raw farmer sausage (or any similar smoked sausage)
• 1 large onion, chopped
• 4-5 cups water 
• 3 medium potatoes, cubed
• 3-4 carrots, sliced
• 2 stalks celery, chopped
• 3 cups corn (frozen or canned, kernels or cream corn)*
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 cup flour
• 2 cups milk
• 1 cup grated cheese

1. Slit casing of raw farmer sausage and remove the meat by scraping it out with a tablespoon. (If the sausage is not 'raw meat', finely chop before sautéing.)
2. In a Dutch oven or soup pot, saute sausage and onion over medium heat until meat is no longer pink; drain. 
3. Add the water, potatoes,carrots, celery, salt, pepper, basil and cayenne. Bring to a boil; reduce heat and simmer until vegetables are tender.
4. Add the corn and heat through.
5. Using a wire whip, combine flour and milk and stir mixture into soup. Add grated cheese and cook, stirring constantly, until soup returns to a boil. Cook several minutes longer to melt cheese and thicken slightly.  

*I like to use one can of corn kernels and one can of creamed corn.

 

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