This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Corn and Collard Soup 2 tablespoons corn oil or other vegetable oil ¼ cup minced garlic 1½ cups chopped onions 5 cups chicken stock ½ cup white corn grits 6 ounces Virginia link sausage, cut diagonally into ¼' slices 4 ounces collard greens, stemmed and thinly sliced crosswise 5 cups heavy cream kosher salt and freshly ground black pepper, to taste 1 cup corn kernels, cooked In a large soup pot, heat the oil and sauté half the garlic and ½ cup of the onions until the onions begin to clear. Add the chicken stock, and bring the mixture to a boil. Stream in the grits, stirring constantly so they don’t clump, until all the grits are in the stock. Lower the heat to a simmer, and stir often until the grits soften, about 20 minutes. In a large sauté pan, fry the sausage slices until just done. Add the remaining garlic and onion, and sauté until soft. Add the shredded collards, stirring until they turn a bright dark green. Add the sausage/collard mixture to the cooked grits, and stir well. Thin the soup with heavy cream and additional stock to achieve a smooth, pourable consistency. Adjust the seasoning with salt and pepper. Add the corn, and simmer until the flavors blend, about 10 minutes, then serve.