In a large wide soup pot, saute kielbasa until lightly browned. Remove to a plate. Add butter to the pot, along with the onion and garlic. Season lightly with salt and saute for a couple minutes, until translucent and fragrant. Add the corn and potatoes. Season well with salt and pepper. Saute for a couple minutes in the butter.

Add milk, chicken broth, red pepper flakes, and corn cobs. Season again with salt. Cover and bring to a boil, but watch it so it doesn’t bubble over. Once it comes to a boil, reduce to a high simmer for 10 minutes, or until the potatoes are cooked, stirring occasionally. Remove the cobs and discard. Use a wooden spoon to lightly smash some of the potatoes against the pot to thicken the broth more. You can also scoop out a couple ladles of chowder into a blender, puree it, and pour it back into the pot if you want it even thicker.

Add back the sausage and cook for a minute more. Taste for seasoning and adjust with salt and pepper if needed. Finish the soup last minute with the fresh basil, and top each bowl with more fresh basil at the end. Serve immediately. Keep any leftovers in an airtight container in the fridge for up to 3 days.