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In a dutch oven, heat the olive oil over medium heat. When hot, add the onion and celery. Sauté until translucent (1-2 minutes.)
Add the potatoes, chicken stock, and thyme to the dutch oven. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 15 minutes, or until the potatoes are tender.
Add the Italian sausage to a medium pan. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
Use a slotted spoon to transfer the cooked sausage to the dutch oven. Add the corn and cook for 5 minutes. Add the cream, stirring until all ingredients are combined and warmed again. Remove the thyme stems before serving.