Corn Chowder - cooking recipe

Ingredients

1 lb. hot or mild sausage or 1/2 lb. of each
2 (10 oz.) pkg. frozen corn
1 medium onion, diced
1/4 c. diced green pepper or red
1 c. chicken broth
1 qt. half and half
salt and pepper to taste
2 or 3 ribs celery, chopped
1 garlic clove, minced
cornstarch to thicken slightly

Preparation

In a 3-quart soup pot, saute sausage until lightly browned; drain all but 2 tablespoons fat.
Add onion, peppers and garlic and cook until tender.
Add corn and chicken stock.
Bring to a boil. Add half and half.
Heat, add cornstarch (3 tablespoons mixed with 3 tablespoons of water).
Heat well, will not be very thick. Garnish with chopped parsley, if desired.