• 1 lb skinless smoked sausage links (I use Johnsonville which is gluten free)
  • 1 large onion, diced
  • 2 Tbl unsalted butter
  • 3 russet potatoes, peeled and diced (4 cups)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbl Better Batter Gluten Free Flour
  • 2 c fat free milk
  • 2-3 c water
  • 8 oz frozen corn
  • 1 tsp chopped basil
  • 1 tsp chopped parsley


Make the soup. Cut the sausage into small pieces and saute in butter along with the onions, about 3-4 minutes or until onions begin to turn translucent. Add flour and stir well to coat sausage and onions. Add milk and stir to combine; flour mixture will begin to thicken the milk. Stir in 2 cups of water, potatoes, corn, salt, and pepper. Cover and simmer 15 minutes or until potatoes are cooked through and softened. If the soup mixture is too thick add more water but it should be smooth and creamy, not runny. Taste for seasoning then add chopped basil and parsley just before serving.