Sausage Corn Chowder

Wendy Hatcher Poore


Thanks AJ for telling me about this one!


☆☆☆☆☆ 0 votes

4 - 6
45 Min
45 Min
Stove Top


  • 1 lb
    italian sausage
  • 1 c
    chopped onion
  • 1/4 c
    self rising flour
  • 2 1/2 c
    chicken broth
  • 2 c
    diced potatoes
  • 2 c
    frozen corn
  • 8 oz
    cream corn (one small can)
  • 2 c
    half and half or milk (i used 2%)
  • 1 Tbsp
  • ·
    salt and pepper to taste

How to Make Sausage Corn Chowder


  1. In a large Dutch oven or saucepan over medium heat, brown the sausage with onion until sausage is browned and onion is lightly browned and tender. DO NOT DRAIN GREASE. Stir in the flour until blended into the mixture.
  2. Add the chicken broth and stir to blend. Add the diced potatoes, corn and cream-style corn.
  3. Bring to a simmer and continue cooking for 5 minutes, stirring frequently. Cover and continue cooking, stirring occasionally, until potatoes are tender.
  4. Add the half-and-half (or milk) and stir in butter. Taste and add salt and pepper, as needed.
    Serves 4 to 6.

Printable Recipe Card

About Sausage Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American

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