Succotash Sausage Soup - cooking recipe

Ingredients

1/4 cup unsalted butter
1 lb kielbasa, cut into thin half-moons
2 cups chopped leeks, white and light green parts only
3 garlic cloves, chopped
1 large red bell pepper, finely chopped
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
6 cups chicken stock
2 cups frozen baby lima beans, thawed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can cream-style corn
1 1/2 cups white corn kernels (fresh or frozen or thawed)
1/2 cup whipping cream
fresh thyme leave

Preparation

In a large heavy pot, melt butter over medium heat.
Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
Sprinkle with flour and thyme; saute for 2 minutes.
Gradually whisk in stock.
Add lima beans, salt, and pepper; bring to a boil, stirring often.
Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
Add cream-style corn and corn kernels; simmer for 10 minutes.
Stir in cream.
Taste and adjust seasoning with salt and pepper, if necessary.
Reheat until steaming, stirring often; do not let boil.
Ladle into heated bowls and garnish each with a few thyme leaves.