Succotash Sausage Soup

In '300 Sensational Soups' by Carla Snyder & Meredith Deeds

• Ready In: 1 hr 20 mins
• Serves: 8

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

Directions

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