Potato-Corn Chowder with Sausage

Low-fat, easily thrown together soups can easily be created with ingredients picked up at roadside stands. I didn’t add cream or add flour-butter roux to thicken this batch; the fresh flavor of September corn and thickening power of lightly smashed potatoes was plenty satisfying.

As well, these freshly dug, thin-skinned white potatoes did not need to be peeled, saving additional nutrition and time.

I love having an immersion blender for soups such as this – it saves the trouble of washing my food processor. I imagine a potato smasher would work too. If you want to add a Southwest flavor to the soup, add chopped jalapenos, cayenne and cumin and serve that garnished with shredded jack cheese.