Process 4 cups of corn and 2 cups of broth in a blender until smooth, about 10 seconds; set aside.

Combine sausage, onion, bell pepper and oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and Cajun seasoning and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth, scraping up any browned bits.

Stir in pureed corn, potatoes and cream and simmer until potates are tender, about 20 minutes.

Stir in remaining 4 cups corn and cook until heated through, about 1 minute

Season with salt and pepper to taste an serve hot.