• Cut the corn off the cob - set the kernels aside and save the cobs.
• Add 1tablespoon oil to a skillet and heat. Brown the sausage links on each side. Remove the skillet from heat and let cool.

To Make The Stock

• In a large saucepan or stockpot add the cobs, that have had the kernels cut off, broth, almond milk, coconut milk, garlic, bay leaf and ½ cup of the onion.
  
• Bring to a boil and then turn down and simmer on medium-low to low for 1 hour.
• Strain the stock through a sieve or colander - there will be about 4 cups of stock left.
• Cut the cooked sausage into bite-sized pieces.
  
• In a large saucepan (one that will fit all of the ingredients) melt the butter.
• Add the 1 cup of onion and saute for about 10 minutes or until translucent.
• Sprinkle with 2 2ablespoons flour and cook for 2 minutes, stirring occasionally.
• Add the corn kernels and heat through for about 2 minutes.
• Slowly stir in the prepared stock, salt and pepper and sausage.
• Cook over medium heat for about 5 to 10 minutes just to heat through.