Add the canned corn to a blender along with about 1/2 cup water, to keep things lubricated. Blitz until the kernels are pulverized. Alternatively, you can use a large pot and an immersion blender. Dump the blitzed corn into a strainer set over a bowl to catch the corn milk. Push down on the mushy kernels to get as much milk as you can. You should end up with about 1 to 1 1/2 cups.

Add a splash of veg oil to a medium pot on medium heat. Add the potatoes and fry for about 6 to 8 minutes, stirring occasionally, until the potatoes are nicely browned and about half-cooked. Season the potatoes with some salt and pepper and remove them to a plate and set aside.

Add a fresh splash of veg oil to the pot and crumble in the sausage. Fry until cooked, about 10 minutes. Be sure to stir the sausage often so it doesn't burn the pot. Add the onion and celery and keep cooking another 3 or 4 minutes until the onions are softened. Add the garlic and cook another 2 minutes or so. Season with a light pinch of salt and a few grinds of black pepper. Stir in the flour and cook about 5 minutes to eliminate any raw flour taste.

Stir in the chicken stock and corn milk and bring to a simmer. Return the potatoes to the pot and let cook about 10 minutes until they're soft. Add the frozen corn and cream and simmer a final 2 or 3 minutes. Taste, then adjust seasoning as required.