This Easy Creamy Sausage Corn Chowder whips up quickly. Ground sausage, creamed corn, potatoes all mixed in a thick, creamy broth.
AN EASY CREAMY SOUP RECIPE
I enjoy a good soup any time of year. They just happen to be super comforting during these cooler months. So I decided to make this old corn chowder recipe. The sausage just gives it an extra boost of flavor. This is a super simple soup recipe that is perfect for a weeknight meal. It makes perfect leftovers too!
FREQUENTLY ASKED QUESTIONS:
I am just using a basic pork sausage here. However, you could use spicy sausage, turkey sausage or even ground beef or ground turkey.
Of course not! You can dice up a large russet potato and use that instead. My goal here was to keep this as easy as possible.
Just use two cans of regular sweet corn as a substitute. Also, if you want more corn kernels in this chowder, you could add a can of sweet corn (drained) in addition to the cans of cream corn.
We serve with some French bread or even some cornbread! A good crusty bread works nicely here so you can dip it in your soup. Or you could also serve it with a side salad.
In general, most people top it with sliced green onions. Some other yummy options are crumbled bacon and even a little bit of shredded cheese.
Yes corn chowder can be frozen. But there is a catch. Milk and potatoes don't always like to be frozen. The soup itself will stay good for up to 3 months in the freezer if it's properly stored. However, the texture will be slightly different when you reheat it. It may not be as smooth as it was when you first made it.
INGREDIENTS NEEDED FOR SAUSAGE CORN CHOWDER: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground sausage
- small onion
- all-purpose flour
- sweet cream style corn
- diced potatoes
- garlic powder
- salt and pepper
- green onion
HOW TO MAKE SAUSAGE CORN CHOWDER:
Over medium-high heat, brown and crumble sausage along with diced onions in a stock pot. Cook until sausage is no longer pink.
Drain excess grease and add meat back to pot and stir in flour. Stir well, cook for a couple of minutes. Then pour in milk and stir well. Keep heat on medium high
Add both cans of cream corns and the can of diced potatoes.
Stir well and simmer (don't boil, just a gentle simmer) for about 20-25 minutes until mixture thickens. Add garlic powder, salt & pepper to taste. It's really important that you taste it at this point. I always finds it needs a bit of salt for my tastes.
Cover and bring down temperature down to low until ready to serve.
CRAVING MORE RECIPES?
SAUSAGE CORN CHOWDER
- 1 pound ground sausage (sage, original or spicy)
- 1 small onion diced
- 1 (15 oz) can diced potatoes drained
- 2 tablespoon all-purpose flour
- 4 cups milk
- 2 (15 oz) cans sweet cream style corn
- ¼ teaspoon garlic powder
- salt and pepper, to taste about a teaspoon of each
- 1 sliced green onion optional, for topping
- Over medium-high heat, brown and crumble sausage along with diced onions in a stock pot.
- Cook until sausage is no longer pink. Drain excess grease.
- Add meat back to pot and stir in flour. Stir well while cooking for a couple of minutes.
- Then pour in milk and stir well. Keep heat on medium high.
- Add cans of cream corn and diced potatoes.
- Stir well and simmer (don't boil, just a gentle simmer) for about 20-25 minutes until mixture thickens.
- Add garlic powder, salt & pepper to taste. It's really important that you taste it at this point. I always finds it needs a bit of salt for my tastes.
- Cover and bring down temperature down to low until ready to serve.
- Instead of the canned diced potatoes, you can peel and dice one large potato to substitute.
- Also, if you aren't a fan of sausage, just substitute with ground beef, ground turkey or a plant based substitute.
- Other topping suggestions would be cooked and crumbled bacon and a little shredded cheese.
- Serve with cornbread or some crusty French bread.
Originally published: October 2012
Updated and republished: October 2021