Sausage Corn Chowder is made in one pot with Italian sausage, fresh or frozen corn, onion, potatoes and cream cheese. This hearty soup is thick, filling, and has a surprise kick with the additional of Italian sausage instead of bacon.
I recently served this soup to a small group of friends while we cheered on the KC Chiefs. My Traditional Devil Eggs and Honey Bourbon Wings were the perfect appetizers while waiting for the soup to simmer. I doubled the recipe so I would have enough the following day for friends visiting from Texas. It was even better the next day!
WHAT DO YOU SERVE WITH CHOWDER?
- Saltine Crackers
- Garlic Bread
- Garlic Cheddar Biscuits – I love this simple recipe from Susie at Mom’s Dinner.
- A simple green salad
HOW TO MAKE SAUSAGE CORN CHOWDER
Start by prepping the red bell pepper, onion, garlic, potatoes and cream cheese.
- In a large stock pot or Dutch oven brown 1 lb Italian sausage. I use hot Italian sausage, which gives the soup a nice little kick without being too spicy. Drain any excess grease.
- Add, 1/2 c diced red bell pepper, 1 small, diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Add 3 cups chicken broth and 8 ounces of cubed cream cheese (the cream cheese will incorporate faster when cut into cubes).
- Bring to a boil.
- Add, 1 lb diced potatoes and a 16 oz bag of frozen corn or 4 cups fresh corn cut from the cob.
- Reduce heat and simmer for 25-35 minutes until the potatoes are fork tender.
HOW TO THICKEN CORN CHOWDER
Transfer three cups of the soup to a blender or food processor. Pulse the blender just a few times to break up potatoes and sausage.
You want the consistency to be similar to creamed corn. Once you add the mixture back to the pot you will notice a thicker consistency.
- Garnish each serving with green onions.
CAN SAUSAGE CORN CHOWDER BE MADE IN A SLOW COOKER?
Yes, here are the steps to making this chowder in a slow cooker:
- In a skillet brown 1 lb Italian sausage. Drain any excess grease.
- Add 1/2 c diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp cayenne pepper, and 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute´ until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Transfer the Italian sausage mixture to the bowl of the slow cooker.
- Add 3 cups chicken broth, 8 ounces of cubed cream cheese, 1 lb diced potatoes and 16 oz bag of frozen corn or 4 cups of fresh corn, cut off the cob.
- Cover and slow cook until potatoes are tender, high for 3 to 4 hours or low for 7 to 8 hours.
- Transfer 3 cups of the soup to a blender. Blend until mixture is the consistency of creamed corn.
- Return the blended soup to the pot.
- Garnish each serving with green onions.
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SAUSAGE CORN CHOWDER
Sausage Corn Chowder
Ingredients
- 1 lb Italian Sausage (I like to use hot)
- 1/2 c Red Bell Pepper Diced
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 1 tsp Parsley
- 1/2 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Paprika
- 1/4 tsp Cayenne Pepper Optional
- 3 c Chicken Broth
- 8 oz Cream Cheese Room Temperature
- 16 oz Frozen Corn or 4 cups corn cut from the cob
- 1 lb Potatoes Diced approx 1/4"
- Green Onions For Garnish
Instructions
- In a large stock pot or dutch oven brown 1 lb Italian sausage. Drain any excess grease.
- Add 1/2 c diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 tsp parsley, 1/2 tsp thyme, 1/4 tsp cayenne pepper, and 1/4 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Saute until the vegetables begin to soften about 3 – 4 minutes on medium high heat.
- Add 3 cups chicken broth and 8 ounces of cubed cream cheese. Bring to a boil.
- Add 1 lb diced potatoes and 16 oz frozen corn.
- Simmer for 20 – 30 minutes until the potatoes are fork tender.
- Transfer 2 – 3 cups of the soup to a blender. Blend until mixture is the consistency of cream corn.
- Return the blended soup to the pot.
- Garnish each serving with green onions.
So good, loved the flavor!!
LOVE this soup. I generally make a double batch so I have enough to freeze for later. And sometimes I thaw it as soon as the 1st batch is gone. It’s just that good!
This was so good and had very good flavor !! It’s a winner and will make it again !! Thanks
This was so good ! Very good flavor – I will make this again for sure !! Thanks
This is so good, all my boys love it!
What about yogurt in place of cream cheese?
we rarely eat cream cheese.
That is an interesting idea. They both offer a tangy flavor. It might just be a great substitute!
Yummie!! I used one can coconut milk in place of the cream cheese and sweet potatoes. As well 32 0z [4 cups] chicken bone broth. Seconds please!
Thank you for a great recipe
Those sound like excellent ideas. So glad you enjoyed the soup!