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Sausage Corn Chowder (+Video)

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!

A white bowl filled with corn chowder with sausage and a spoon scooping up some of the soup.

FREQUENTLY ASKED QUESTIONS:

What kind of sausage should I use in chowder?

I am just using a basic pork sausage here. However, you could use spicy sausage, turkey sausage or even ground beef or ground turkey.

Do I need to use canned potatoes?

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.

We don’t like cream corn. Can we use something else?

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.

What to serve with corn chowder?

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.

What topping suggestions do you have for corn chowder?

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.

Can corn chowder be frozen?

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.

Sausage Corn Chowder recipe from The Country Cook. A ladle full of sausage corn chowder is showing scooping out some of the soup from a dutch oven.

INGREDIENTS NEEDED FOR SAUSAGE CORN CHOWDER: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • ground sausage
  • small onion
  • all-purpose flour
  • milk
  • sweet cream style corn
  • diced potatoes
  • garlic powder
  • salt and pepper
  • green onion
Ingredients needed: ground sausage, small onion, all purpose flour, milk, sweet cream style corn, garlic powder, salt and pepper, diced potatoes.

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.

browning ground sausage in a dutch oven

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

Sausage Corn Chowder milk and flour added to cooked sausage in a dutch oven.

Add both cans of cream corns and the can of diced potatoes.

diced potatoes and cream corn added to soup mixture in dutch oven.

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.

sausage corn chowder in a blue dutch oven.

Cover and bring down temperature down to low until ready to serve.

a spoonful of sausage corn chowder hovering over a bowl of soup.

CRAVING MORE RECIPES?

Originally published: October 2012
Updated and republished: October 2021

Easy Sausage Corn Chowder recipe

Sausage Corn Chowder (+Video)

This Easy Creamy Sausage Corn Chowder whips up so quickly. Ground sausage, creamed corn, potatoes all mixed in a thick, creamy broth.
5 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

  • 1 pound ground sausage (sage, original or spicy)
  • 1 small onion, diced
  • 15 ounce can diced potatoes, drained
  • 2 Tablespoons all-purpose flour
  • 4 cups milk
  • 2 (15 ounce) 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)

Instructions

  • 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.

Video

YouTube video

Notes

  • 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.
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 520kcal | Carbohydrates: 18g | Protein: 26g | Fat: 38g | Sodium: 829mg | Fiber: 1g | Sugar: 14g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




20 Comments

  1. 5 stars
    I made this for lunch today.
    Both my husband and I were home sick, and it was perfect.

    It was quick to make; and delicious, and higher in protein than my usual corn chowder. I served it with cornbread. Yum!

  2. 5 stars
    I really appreciated how easy this recipe was. It was the perfect weeknight meal for us and didn’t take long to make and didn’t dirty up a bunch of dishes. Thanks so much – delicious!!

  3. 5 stars
    Making this right now, only imstead of ground sausage I'm using cut up kielbasa & fresh potatoes. It looks delicious & I can't wait to try it. I've never been disappointed by any of the recipes I've tried & I've made over 20! Keep up the good work

  4. 5 stars
    I made this recipe tonight because it was our first chilly, rainy night of fall and it was absolutely perfect! Warm and comforting, and super easy and quick to make! It was a hit with everyone and is going on our "keeper" list. Thanks Brandie!

  5. I have made corn chowder for my family for at least 100 years. I always loved it, but lately it seemed sort of drab. I have always used bacon, who doesn't love bacon? I'm going to try this with sausage, thanks for stirring up my brain cells!!! I'll let you know how we liked it. I love your recipes. I make them all the time. You are just so creative.
    xoxoxo Crystal

  6. I made this last night and it was great! That's two for two so far on your recipes I've made… You're quickly becoming my go to food blog!

    Thank you so much for taking the time to post all these recipes!

  7. Yumm… this is what's for lunch here today! Yummy and so easy! My 11 year old daughter fixed it and yeast rolls. Thank you!

    of course… sweet tea and lemon was served to all… lol

  8. I made this tonight, and it turned out awesome….used fresh home grown sausage, boiled a few small potatoes, and added some of the potato water as I was low on milk. Even so, it was great chowder. Thanks for posting the recipe.

  9. This is a good ol' stick to your ribs, keep ya warm the whole day kind of soup. I could cozy up to a bowl of this!