Steps:
- In a kettle brown the sausage in the oil over moderate heat, stirring occasionally. Add the onion, celery and bell peppers and cook until the vegetables are softened.
- Add the corn, bay leaf and the thyme and cook for 1 minute more.
- Add the broth and simmer the mixture, stirring occasionally, for 30 minutes.
- Add the potatoes and cream and continue to simmer for 25 minutes more, or until the potatoes are tender.
- Discard the bay leaf, season with salt and pepper, and garnish with the coriander.
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