Sausage and Potato Soup

I made this up on the fly tonight.  I don't know why I decided to put breakfast sausage in soup, but it really worked.  It was inhaled at my house!

Sausage and Potato Soup
Serves 3 gluttons, apparently.

1 pound pork breakfast sausage
1 medium onion, diced
3 russet potatoes, peeled and diced
6 cups chicken broth
1 cup frozen corn 
3 cloves garlic, minced
1 T. caraway seeds
1 pinch celery seeds
1/2 t. black pepper

salt to taste (depending on your sausage you may not need any)
3 T. cornstarch mixed with 1/4 c. cold water
1/2 cup heavy cream
hot sauce to taste

In a soup pot, fry sausage and onion over medium heat until browned.  Once the meat is cooked through, add potatoes and continue to cook five more minutes.  Add chicken broth, corn,garlic, caraway seeds, celery seeds, salt, and pepper.  Bring to a boil; reduce heat, cover and simmer 15 minutes or until potatoes are soft. Return to a boil and add cornstarch mixture. Cook and stir until slightly thickened.  Reduce heat to medium low; add cream and hot sauce and cook a few minutes more or until the cream is warmed through.