Sausage Corn Chowder

Sausage Corn Chowder Recipe

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Maria Kenner


My family loves this soup. We have made it with the sage sausage as well as Italian sausage and both ways are wonderful! One thing we have discovered is that the brand of frozen corn we use makes a difference in the taste and we prefer Birdseye baby bicolor. It seems to have a lot more "corn" flavor. If you want to kick this up a notch (and we usually do!) add a teaspoon (or more) of Chipotle Chili powder. Delish!


★★★★★ 1 vote

30 Min
30 Min
Stove Top


Add to Grocery List

  • 1/2 lb
    bulk sage flavored sausage or the sausage of your choice
  • 1/4 c
    onion chopped
  • 1/4 c
    celery chopped
  • 3 c
  • 2
    medium potatoes (red) cut into 1/2" cubes
  • 2 tsp
    chicken bullion granules
  • 1 c
    frozen corn
  • 3 Tbsp
  • 1/4 c
  • 1/8 tsp
  • 1 1/2 c

How to Make Sausage Corn Chowder


  1. In a large saucepan, cook the sausage, onion and cellery over medium heat until meat is no longer pink. Drain. Break up the sausage as you go so you don't have large chunks.
  2. Stir in the water, potatoes and bullion. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add corn, simmer 10 minutes longer or until the potatoes are tender.
  3. Meanwhile, in a suacepan, melt the butter and stir in the flour and pepper until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened. Stir into the sausage mixture.

Printable Recipe Card

About Sausage Corn Chowder

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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