This meal was so delicious! The kids and adults loved it and I was perfect for this start of fall weather we are having here in TN.
1 (16-oz) roll of breakfast sausage (you could also use Italian sausage with the casings removed)
3 Tbsp all-purpose flour
2 (32 oz) cartons low-sodium chicken or vegetable broth
10 oz can Rotel diced tomatoes and green chiles, do not drain
3 Tbsp onion powder
Either 6 to 8 russet potatoe, peeled and chopped and cooked until fork tender (or you can use 1/2 (32-oz) package frozen cubed hash browns)
15oz corn niblets, drained
1 (16-oz) package Velveeta, cubed
1 cup sour cream
In a large Dutch oven, cook sausage over medium heat for 10 minutes or until sausage is browned and crumbly; drain.
Add flour, and cook over medium heat, stirring constantly, for 2 minutes. Gradually stir in broth, Rotel, onion powder, potatoes, and corn, and bring to a boil.
Reduce heat, and simmer for 10 minutes or until potatoes are extra soft/falling apart. Stir in Velveeta until melted. Stir in sour cream and serve.