How to make it

  • In large soup pot over high heat brown sausage then drain off fat.
  • Add onions, celery and bell pepper.
  • Sauté until onions are transparent.
  • Add brandy and reduce until almost gone about 2 minutes.
  • Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn.
  • Reduce heat and simmer until potatoes are tender about 10 minutes.
  • Add milk and whipping cream and bring to boil.
  • Reduce heat to medium-low then whisk in roux gradually letting soup thicken to desired consistency then season with salt, pepper and poultry seasoning.

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