Instructions: In a large Dutch oven over medium heat, combine sausage, onion, garlic, and bell pepper and saute until vegetables are tender, 6 to 7 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil.

Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half-and-half, and parsley and simmer, uncovered, until flavors are blended, about 10 minutes longer.

NOTE: To add more body to the soup, mash a few potato pieces with the back of a spoon against the side of the pan.

This thick soup is a standout and easy to make. Kielbasa is a fully cooked sausage, also called Polish sausage. It is ready to eat but improves in flavor when heated.

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