If you’re looking for a hearty, delicious soup to warm you up on chilly nights, this Corn and Sausage Chowder is an excellent choice! It’s rich and creamy, and full of nourishing vegetables and lightly spiced Italian sausage.
There’s nothing like a steaming bowl of chowder on a chilly evening. I went to college in Boston, and have so many memories of New England chowder nourishing me and keeping me warm on those freezing winter nights!
This corn and sausage chowder has spiced sausage, sweet corn, and creamy potatoes, and other nourishing veggies. It’s cozy comfort in a bowl that tastes like home.
I love this hearty, rustic dish. Warm, cozy, and full of flavor, it’s perfect for busy weeknights or slow Sunday dinners.
Make this chowder recipe tonight, and let me know if you love it as much as we do!
Table of Contents
Why you’ll love this family favorite recipe!
- ready in under an hour with minimal prep
- uses pantry staples and fresh produce you likely already have
- hearty, filling, and family-friendly
- easy to customize with your favorite sausage or veggies
- leftovers taste even better the next day
Ingredient notes
A few notes about some of the ingredients:
- Corn: Fresh corn adds bright sweetness, but frozen or canned works just as well. Be sure to drain out the liquid from canned corn. If using frozen, thaw first, then drain any excess liquid.
- Sausage: Use ground Italian sausage. If using links, remove the ground meat from the casings. You can use mild, sweet, or spicy Italian sausage. It’s up to you!
- Potatoes: I find that russet potatoes work best in chowders, but you can also use Yukon gold.
- Carrots and celery: These help bump up the nutrition value and add texture to each bite.
- Broth: Chicken broth adds savory richness, but vegetable broth works, too.
- Cream: A touch of heavy cream or half-and-half gives it that luscious finish. I’ve also tested this with dairy-free heavy cream and it’s delicious!
- Flour: This helps thicken the sauce and make it a chowder.
- Onions and garlic: These build the aromatic foundation of the chowder. Definitely use fresh; you won’t get the same results with powdered.
- Parsley and green onions: This is optional, but I find that a sprinkling of chopped fresh parsley and thinly sliced green onions helps add brightness to the chowder.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you along the way!
- Start by cooking the sausage in a Dutch oven or other large pot. Once browned, remove and transfer to a plate; set aside.
- Add the butter.
- Once butter has melted, add the carrots, celery and onions. Cook for 1 minute.
4. Add the garlic and cook.
5. Add the flour, stir well.
6. Add the broth, cooked sausage, and potatoes. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes, just until the potatoes are fork tender.
7. Add the cream and the corn. Stir, and cook for 1-2 minutes.
8. Add the oregano, thyme, salt, and pepper. Stir and cook for 1 minutes.
9. Garnish with chopped fresh parsley and/or green onions, if desired, and serve warm.
Marlynn’s Tip
Recipe Tip
If using frozen corn, thaw it first and strain out and pat dry to remove any excess liquid.
Recipe FAQs
Absolutely! That’s how I make it when I’m cooking just for me and my husband. Use coconut milk or a non-dairy cream alternative for a lighter, dairy-free version.
Mash a few of the potatoes in the pot or stir in a small cornstarch slurry for a thicker, richer consistency.
It freezes well, though the texture may be slightly less creamy when reheated. Cool completely before freezing.
Allow the chowder to cool down, then store in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
I love to serve this chowder for dinner with homemade French bread or air fryer garlic bread.
A simple cucumber tomato salad would also be great with it, and help balance the richness.
For cozy gatherings, serve alongside roasted vegetables or a light fruit salad for contrast.
🍷 🥂 Wine pairings
Like most chowders, this corn and sausage chowder tastes delicious when paired with either a white wine or a red wine.
White wine: Chardonnay
A lightly oaked Chardonnay complements the creamy base without overpowering it, and helps brings out the sweetness of the corn.
Red wine: Pinot Noir
The bright red fruit and gentle acidity of Pinot Noir cuts through the richness of the sausage.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Corn and Sausage Chowder
Equipment
Ingredients
- 1 pound ground Italian sausage
- ¼ cup unsalted butter , (4 tablespoons)
- 1 cup diced carrots
- 2 cup diced celery
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 large Russet potatoes, peeled and diced into small cubes
- 1 cup heavy cream
- 4 cups corn
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon chopped parsley
- 2 green onions, thinly sliced
Instructions
- In a Dutch oven, cook the sausage over medium-high heat until just cooked, when the meat has browned. Transfer the cooked meat to a bowl and set aside.
- In the same Dutch oven, add the butter. Once the butter has melted, add the onions, carrots, and celery. Stir and cook for 3-4 minutes.
- Add the garlic. Stir and cook for 1 minute.
- Sprinkle in the flour and stir to combine.
- Pour in the broth, and stir. Add the cooked sausage and potatoes. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes, just until the potatoes are fork tender.
- Add the cream and corn. Stir and cook for 1-2 minutes, just until the cream is well incorporated and the corn is warmed up.
- Then add the oregano, thyme, salt and pepper. Stir.
- Serve warm, garnished with the chopped parsley and sliced green onions.
Notes
- You can use dairy-free cream or coconut milk as a substitute for the heavy cream.
- Use vegan/plant-based butter instead of regular butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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