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Bowl of corn chowder on a saucer with slice of bread.
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5 from 1 vote

Corn Chowder with Sausage

This delicious corn chowder with sausage is the perfect comfort food for a chilly evening. There’s nothing like a bowl of soup at the end of the day!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 534kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1 | Calories: 534kcal | Carbohydrates: 24g | Protein: 19g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 107mg | Sodium: 1022mg | Potassium: 818mg | Fiber: 3g | Sugar: 10g | Vitamin A: 901IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 3mg