This soup is based on one my mom makes, but with sausage and cream (yum!). It's very rich, but very delicious!
Here's my housemate Jessie modeling a bowl. :)
Boil 5-6 small-to-medium sized potatoes until fully cooked. Cool slightly and cut into chunks. Set aside.
Crumble 2 sausages and saute until cooked through. (We used Sicilian-flavored pork sausages.) Set aside.
Chop up 1 medium onion, 1 bulb fennel, and 1 large carrot. Saute them in butter (starting with the onion and adding the rest as things get soft). When everything is soft, add back in the potatoes and sausage and then pour in a mixture of milk and heavy cream to get your desired thickness/richness/soupiness. You can also add a little more butter at this stage if you haven't yet had a heart attack. We made it pretty thick and creamy, but you could definitely go with something less chowder and more soup. Let everything heat through and simmer a little to thicken, and then add 1 bag of frozen corn (or some fresh corn off the cob). Season with salt and pepper. Heat through and serve topped with chopped up fennel fronds and cheddar cheese.