Sausage and Corn Chowder

1 Tablespoon butter
2 green onions diced
1 celery rib chopped
3 medium potatoes peeled and cut into bite size chunks
2 cans chicken broth
1 can cream style corn
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/4 lb. kielbasa sausage cut into 1/4" thick slices

In large Dutch oven melt butter. Add onion and celery and cook over medium heat, stirring frequently, 4-7 minutes. Add potatoes and chicken broth, you may add a little water to cover potatoes if needed. Cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, salt, pepper and nutmeg and cook until potatoes are very tender.
Meanwhile, in heavy skillet, cook sausage over medium heat stirring constantly, until edges brown. Stir sausage into soup just before serving.