Kale & Andouille Soup

Ingredients:

1 lb andouille sausage, cut into bite size pieces

1 medium onion, chopped

2 cloves of garlic, minced

salt, pepper and cayenne

8 cups chicken broth

2 large russet potatoes

5 cups kale, stripped off of stem

2-3 cobs of fresh corn, cut kernels off the cob

fish sauce

Instructions:

Brown andouille in soup pot then set aside.
In the same pot, add onion, garlic and stir for 2 or 3 minutes; add salt, pepper and cayenne.
Add broth, a splash of fish sauce and potatoes. Cook until potatoes are done.
Turn down heat and add sausage, kale and corn.
Heat through and serve