Corn and Sausage Chowder

A sweet friend of mine recently gave birth to twin boys. While she was pregnant with her little guys, she was very busy caring for her three older children. I made this soup for her toward the end of her pregnancy and she said it was a huge hit and asked for the recipe. I thought you all might enjoy it too. It freezes well and is very easy to prepare.

Corn and Sausage Chowder
1 pound breakfast sausage (I believe I used hot sausage)
1 onion, chopped
1 bell pepper, chopped
1 stick butter
1/3 cup flour
1 quart whole milk
3 cups corn
1-2 cups potato, cut in small (about 1/2 inch) cubes
1 teaspoon cajun seasoning (optional)

Brown, crumble and drain sausage. Set aside. Melt butter, add chopped onion, bell pepper and potato, saute for about 3 minutes and then sprinkle with flour, stir and continue to saute until the onion is soft. Slowly add the milk until it is heated and thickening. After the milk is thickened, add the corn and season to taste. Heat long enough to ensure that the potatoes are no longer crunchy and the flavors are well combined. This is great with hot rolls or cornbread. Enjoy!