Creamy Sausage Corn Chowder - Yum!

Dana Ramsey


It has been so very cold this Winter in Central Pennsylvania and it is the perfect time for soups and chowders. I enjoy creating new soups and this one sure was a nice change. It warmed us up on a very snowy Saturday.

★★★★★ 2 votes
4 to 6
15 Min
35 Min
Stove Top


1 lb
sausage links, your choice of flavor, sliced
1/2 medium
onion, chopped
celery stalks, chopped
2 medium
carrots, sliced (about 1/2 inch in size)
cheddar and onion frozen perogies
32 oz
veggie stock or low sodium chicken broth
2 c
frozen corn
3 Tbsp
1/4 c
all purpose flour
1 1/2 c
fat free half and half
freshly ground pepper to taste


1In a large pan cook the sausage, onion and celery over medium heat until the meat is no longer pink.
2Add the veggie stock or chicken broth, perogies and carrots. Bring this to a boil then reduce heat to a simmer, do not cover, for 20 to 25 minutes until the perogies are tender. Add the corn and simmer another 10 to 15 minutes.
3In a small pan melt the butter, stir in the flour and mix until nice and smooth. I used a whisk. Now gradually add the half and half, bring the mixture to a boil and cook for another 1 to 2 minutes stiring constantly until it thickens up. Add this to the soup base. Simmer for a few minutes until it is nice and creamy and all the ingredients have been incorporated. Serve with your favorite bread.

About this Recipe

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