1 package of Brats
 1 cuppa chopped onion
 1 15ounce can of creamed corn
 2 cups of half and half or whole milk
 1 cuppa fresh or frozen corn kernels
 1/2 cuppa finely diced red or green bell peppers
 1/4 teaspoon of freshly ground black pepper
 1/4 teaspoon hot pepper sauce
 1/2 cuppa croutons
  chopped chives or green onion (optional)

 Craumble Brats in a large saucepan; discard casings. Add onion; cook over medium for 8 min's breaking Brats up into chunks. Add creamed corn, half and half, corn kernels, diced peppers, black pepper, and hot pepper sauce. Simmer uncovered for 15min stirring occasionally. Be sure to simmer not bring to boil as milk will then curdle. Ladle into soup bowls top with croutons and chives if desired. 

 I made this for dinner and it is soo good. I got it from my new southern recipes book. We dont like bell peppers so I just skipped em. And we skipped the croutons and the chives. For the corn kernals I used a can of corn.

 Enjoy ~ Theresa