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Sausage & Corn Chowder

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Author: Brandie @ The Country Cook


  • 1 pound sausage roll (sage original or spicy)
  • 1 small onion diced
  • 1 oz can diced potatoes drained, 15 .
  • 2 tbsp . all-purpose flour
  • 4 cups milk
  • 2 oz cans sweet cream style corn 15 .
  • 1/4 tsp . garlic powder
  • salt & pepper to taste
  • 1 green onion sliced (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, cook 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.


When serving, you can add some sliced green onions on top for flavor and to make it look pretty. 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 or ground turkey.