1/2large white onionchopped 3clovesof garlicminced 6cupschicken or vegetable broth(low sodium) 1large potatopeeled and cut into chunks 1cansweet whole kernel corndrained (or 3 1/4 cups of fresh corn), 29 oz 1 1/2teaspoonssaltless or more depending how salty the broth is 1 1/2teaspoonsground black pepper 1/2cupplain yogurt or heavy cream(low-fat) 2hot Italian sausage linkscooked and cut into chunks (optional) 4tablespoonschopped fresh chives
In a medium pot, heat the oil over medium heat and sweat the onion for about 4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute, stirring occasionally.
Stir in the broth and increase the heat to medium-high. Add the potato chunks, 2 1/4 cups of the corn kernels, salt and pepper; stir.
Let cook for about 12 minutes or until potato is fork tender. Blend soup with the yogurt or heavy cream in a blender until creamy. Adjust the seasonings if necessary.
Add the remaining 1 cup of corn kernels and serve while soup is warm. It can be garnished on top with chunks of cooked sausage and chopped fresh chives.