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

Instructions

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.