Sausage Corn Chowder Recipe

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Sausage Corn Chowder

Linda Frashure


This is so easy and freezes well. I have served this for a luncheon with salad or sandwich and even for dinner on a rainy night with crusty rolls or garlic bread.

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35 Min


20 Min


8 oz
sweet italian sausage
2 1/2 c
whole milk
2 c
frozen hash brown diced potatoes
1-15oz can(s)
corn, cream-style
3/4 tsp
dried thyme
1/4 tsp
each; pepper and garlic salt
2 Tbsp
snipped fresh parsley
1 c
shredded sharp cheddar cheese

Directions Step-By-Step

Remove sausage from casing and brown in a large sauce pan. Drain and pat dry to remove excess fat.
Wipe pan dry. Return sausage to pan.
Stir in milk, potatoes, corn, thyme,
garlic powder and pepper. Bring to a boil; reduce heat. Simmer covered about 20 minutes or until potatoes are tender.
Ladle into bowls. Sprinkle with parsley and grated cheese or add the cheese all at once.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy