This creamy corn chowder recipe with sausage is the perfect way to warm you up on a chilly day.
Loaded with tender potatoes, sweet corn, and savory Italian sausage, this easy soup recipe is packed with amazing flavors that'll have everyone coming back for more.
Warm and comforting, this corn chowder has it all. The sweetness from the corn, and the savory spice from the sausage with soft and tender potatoes make this crave-worthy soup completely irresistible.
The sausage allows you to serve it as an entree with a slice of crusty bread, like this Rosemary Garlic Bread and a simple green salad. You can also serve it as an appetizer with a grilled cheese sandwich, these French Dip Sliders, or a delicious Monte Cristo Sandwich.
This is one of those soup recipes that you'll want to keep on hand year-round. It's extremely hearty and filling. We love soup and chowder recipes for a nourishing dinner.
From late summer harvest when fresh corn is best, to cold winter nights when a bowl of hearty soup is the only thing on your mind, this easy corn and sausage chowder is the perfect go-to recipe.
❤️ Why We Love This Recipe
There are so many wonderful things to love about this recipe. Not only is this chowder packed with incredible flavors, it's also easy to make and can be on the table in just 45 minutes.
It's a versatile recipe that allows you to use fresh summer corn, frozen corn or canned corn if you're making this during the winter months, which makes it a wonderful soup anytime of the year.
Because the flavors of this easy sausage chowder soup are even better the next day, it makes the perfect make ahead recipe.
🛒What Goes into This Recipe
- Potatoes- peeled and diced into about 2-inch cubes
- Spicy Italian sausage-this gives this soup a delicious spicy twist from traditional chowders (you can use mild sausage if you prefer)
- Corn- cut from cobs or whole-kernel corn from the can or frozen corn
- Heavy cream-gives the chowder a rich and creamy base
- Crispy bacon - sprinkled on top of the soup is delicious but totally optional!
- Large stock pot or Dutch oven
- Sharp knife
- Medium skillet
- Measuring cups and spoon
- Large kitchen spoon
👩🏻🍳How to Make this Corn Chowder Recipe with Sausage
Step 1. Chop onions and garlic and dice potatoes.
Step 2. Over medium heat, heat the olive oil in the bottom of a large stockpot or Dutch oven. Once the oil is hot, add the diced onion and garlic. Sauté until the onion becomes translucent.
Step 3. Add the chicken stock to the pot with the onion and garlic.
Step 4. Add in the diced potatoes and thyme. Turn the heat up to medium high, bringing the mixture to a boil.
Step 5. Once the broth has come to a full boil, reduce the heat to medium.
Step 6. Allow it to simmer until the potatoes are tender when poked with a fork, about 10-15 minutes.
Step 7. While it's simmering, cook the hot Italian sausage in a separate skillet, breaking it up into small pieces. Once the sausage is browned and cooked through, remove from heat.
Step 8. Using a fine mesh sieve or colander, drain the excess grease from the sausage before adding the cooked sausage to the broth.
Step 9. Add the sweet corn and heavy cream. Stir gently until everything is combined.
Step 10. Let your chowder simmer for about 5 more minutes.
Step 11. Remove thyme sprigs and serve hot.
Optional: Sprinkle about a tablespoon of crispy bacon on top.
Leftover sausage corn chowder can be stored in an airtight container in the refrigerator for up to 5 days.
- Veggies This is your chowder, so have fun and add veggies of your choice. Sautéed red bell pepper or green bell peppers add a pop of color and give it nice flavor. Fresh diced carrots or asparagus tips are a great choice. Mushrooms, broccoli or cauliflower florets are other options.
- Corn: Though this recipe calls for fresh corn or whole kernel corn, you can also use cream-style corn. The cream corn will give the hearty soup a creamier texture and add a bit more sweetness than whole kernel corn.
- Sausage: You can use Italian sausage like this recipe calls or you can use ground breakfast sausage or even ground beef.
- Fresh herbs and spices: Feel free to jazz up the flavors with any of your favorite herb and spices. Bay leaf, or a little rosemary and basil work well. Or a pinch of red pepper flakes or cayenne pepper for a nice little kick of heat.
- Toppings: You can add other fun toppings like cheddar cheese, finely chopped green onions, croutons, pine nuts or an additional drizzle of heavy cream.
- Stock: Feel free to use what you have on hand. You can use chicken broth, bone broth, or vegetable broth.
- Heavy cream: For thicker soup you can use a block of cream cheese instead of using all heavy cream.
You can use Yukon gold or russet potatoes. If you don't want to peel potatoes, you can use small red potatoes.
While is it safe to freeze it for up to a couple of months, it is not recommended. The texture of the potatoes changes and the cream in the broth tends to separate when thawed.
Absolutely! Follow the same instructions listed in this recipe. Allow the chowder to cook on low for about 4-5 hours or until the potatoes are nice and tender.
- Adjust the seasonings to your preference but wait to add salt until you have tasted the soup. The sausage provides the chowder with a good bit of saltiness. Once the potatoes have cooked down, you may prefer to add extra salt or little black pepper.
- Though this is a quick sausage chowder recipe as is, you can peel your potatoes the night before for a short cut. Once they have been peeled and diced add them to a large bowl, cover them with cold water and cover with plastic wrap. Place them in the fridge until you're ready to cook the chowder.
- Resist the temptation to cut back on the fat by using half and half or milk. Both have a tendency to curdle and won't provide the soup with the thick creamy broth you're looking for.
More Delicious Soup Recipes
Corn Chowder with Sausage
- 1 teaspoon extra virgin olive oil
- 2 cloves of garlic minced
- ¾ C diced yellow onion
- 4 C peeled diced potato
- 4 C chicken stock
- 1 lb spicy Italian sausage Can use regular if you don't like spice.
- 1 ½ C corn cut from cobs or canned (drained)
- 1 C heavy cream
- 3-5 sprigs of thyme more for garnish (optional)
- Chop onions and garlic and dice potatoes.
- Over medium heat, heat the olive oil in the bottom of a large stockpot of Dutch oven. Once the oil is hot, add the diced onion and garlic. Sauté until the onion becomes translucent.
- Add the chicken stock to the pot with the onion and garlic.
- Add in the diced potatoes and thyme. Turn the heat up to medium high, bringing the mixture to a boil.
- Once the broth has come to a full boil, reduce the heat to medium.
- Allow it to simmer until the potatoes are tender when poked with a fork, about 10-15 minutes.
- While it's simmering, cook the hot Italian sausage in a separate skillet, breaking it up into small pieces. Once the sausage is browned and cooked through, remove from heat.
- Using a fine mesh sieve or colander, drain the excess grease from the sausage before adding the cooked sausage to the broth.
- Add the sweet corn and heavy cream. Stir gently until everything is combined.
- Let your chowder simmer for about 5 more minutes.
- Remove thyme sprigs and serve hot.