Roasted corn soup with jalapeno chicken sausage

When I grill, which is often, I like to make extra corn for soup or salsa. 

2 or 3 links of sausage

Corn removed from cob

1 roasted poblano pepper, skin removed

Onion, chopped

Garlic, minced

Chicken stock

Olive oil

Cream (optional but really good)

Brown the sausage in a heavy pot (preferably cast iron) & remove, then the onion & garlic in the same pot with a little oil. Add the chicken stock, corn, peppers & the sausage. Let that cook for about 20 or 30 minutes on low then cut up the sausage into smaller pieces. Add about a tablespoon of cream to individual bowls to make it really rich. Freeze whatever is left in the pot for future use.