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Roll sausage into ½ inch balls and place in a large skillet. Cook until browned. The sausage might need to be browned in two batches depending on the size of the skillet. Once browned, remove from the skillet and set the sausage aside until ready to use.
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In a large stockpot and while the sausage is browning; heat the olive oil and butter.
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Sauté the diced onion and bell pepper in the hot oil/butter until the onion is translucent and pepper is softened.
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Add the minced garlic and sauté 30 seconds to bring out the sweetness.
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Reduce the heat to low and sprinkle the flour over the vegetable mixture – stir until blended.
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Slowly, add the broth stirring constantly.
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Add parsley, basil, red pepper flakes, Bouquet Garni, paprika, cumin, salt & pepper.
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Bring mixture to a boil while stirring constantly.
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Add half and half, corn and sausage. Turn the heat to low and simmer.
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When ready to serve, garnish with fresh basil, if desired.
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Serve with crackers, toasted bread or serve in bread bowls.
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Enjoy!