Cut the sausage into fourths lengthwise, then cut into chunks. Dice the onion. Scrub the potatoes and cut them into chunks (about 1/2-1 inch size).

In a large soup pot over medium high heat, cook the sausage and onion for about 5 minutes, until the onion starts to soften.

Add the garlic and saute for 30-60 seconds, just until it smells fragrant.

Stir the potatoes, water, bouillon, salt, cajun seasoning, and pepper into the pot. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender.

In a liquid measuring cup, whisk together the cream and flour until smooth. Pour into the soup. Cook and stir over medium heat until mixture boils and thickens.

Stir in the milk and corn; heat through.

Serve soup hot. Garnish with shredded cheese and green onions if desired.