1 lb Smoked Sausage
1 stick Butter
6 cups Frozen Corn
3 cups Chicken Broth
2 cups heavy cream
2 jars CaJohn Salsa (Mild or Hot)
2 Tbs CaJohns Chipotle Grill Seasoning
2 cups Shredded Mexican Blend Cheese
Dice the smoked sausage and place in a stock pot. Sauté until edges are crispy. Remove sausage, leaving drippings in in pot. Add butter, heat until melted. Put corn in the pot and sauté until it becomes a golden color. Place broth and 2 cups of the cooked corn into a food processor or blender and whirl until smooth. Add this mixture back to the pot. Stir in the heavy cream and salsa until well blended. Bring to boil over medium heat stirring constantly.
After you reach a boil, stir in sausage cubes. Cook for a couple of more minutes while stirring. Remove from heat and blend the shredded cheese into the soup. Garnish with chopped cilantro and serve.