Don't use the chicken bouillon or sausage if you're feeding vegetarians. Add bacon if you're not!
OR TRY THIS ONE:
Ingredients:

1 Tbsp extra virgin olive oil
1 (12 oz) package pre-cooked jalapeno chicken sausage, sliced or chopped into bite-sized pieces
1 cup chopped onion
1 cup diced red bell pepper
1 jalapeno pepper, seeded and minced
4 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground chipotle chili powder
1/4 tsp cayenne (ground red pepper), or more to taste
4 cups fat-free low-sodium chicken broth
2 cups scrubbed & chopped baby red or yukon gold potatoes
2 1/2 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 1% milk
3/4 cup shredded 50% reduced fat sharp cheddar cheese
1 teaspoon Kosher salt, or more to taste
1 teaspoon freshly cracked black pepper, or more to taste
Directions:

Heat the olive oil in a large Dutch oven over medium-high heat. Add chicken sausage, onion, bell pepper, garlic, and jalapeno pepper; sauté 5 minutes. Add the spices into the mixture, and sauté for 1 minute.
Add broth and potatoes; bring to boil. Cover, reduce heat to low, and simmer 10-15 minutes or until potatoes are tender. Add corn; stir well. Raise stove heat to medium.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper.