Sausage Corn Chowder is made in one pot with Italian sausage, fresh or frozen corn, onions, potatoes, and cream cheese. This creamy chowder is thick, filling, and has a surprise kick with the addition of Italian sausage instead of bacon.
Serve this hearty chowder with my cheesy garlic bread. So good!
Original Recipe: January 2020 | Update: June 2023
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Why you will love this recipe
- The layers of flavor: Sausage chowder uses some of my favorite ingredients, including cream cheese which adds a creamy and tangy element to the soup.
- Easy soup: With just a few ingredients and spices, you can whip up a delicious pot of chowder in no time.
- Hearty and filling: Sausage corn chowder is a hearty soup that can be quite filling. The sausage adds protein and richness to the chowder, making it a substantial and satisfying meal.
- Perfect for entertaining: This is one of those great recipes you'll love to serve when entertaining family and friends.
Chowder Ingredients
- Italian Sausage - I use hot sausage because I enjoy the extra kick it gives the chowder. Ground beef can be used if you are not a fan of Italian sausage.
- Vegetables - Including red bell pepper and white onion.
- Minced Garlic
- Spices - Parsley, thyme, paprika, cayenne, salt, and black pepper.
- Chicken Broth
- Cream Cheese - It's best to get the cheese to room temperature before adding it to the soup.
- Whole Kernel Corn - Use frozen corn or 4 cups of fresh corn cut from the cob.
- Potatoes - I prefer Yukon gold potatoes, but russet potatoes or red potatoes can be substituted.
- Garnish - I garnish with green onions and parsley, and sometimes I give the soup a sprinkle of freshly grated Parmesan cheese.
What do you serve with sausage potato corn chowder
We mostly eat corn chowder with saltine crackers or oyster crackers, although I love this easy garlic bread recipe with the soup too. Honestly, any crusty bread would be great!
A wedge salad with homemade blue cheese dressing is another great option.
Corn and sausage chowder variations
- Create Cajun corn chowder by adding 1 - 2 tablespoons of Cajun seasoning.
- Make the soup more like Panera Summer Corn Chowder by leaving out the Italian sausage, substituting heavy cream for the cream cheese, and adding tomatoes.
- Make a Mexican corn chowder by substituting chorizo for Italian sausage.
- You could make a more traditional corn chowder by eliminating the sausage and adding bacon.
- Make Chicken corn chowder by substituting chicken for the Italian Sausage.
How to make corn sausage chowder
Step 1: In a large pot or Dutch oven, brown the ground sausage over medium-high heat. Drain off most of the sausage drippings.
Step 2: Add diced red bell pepper, onion, garlic, parsley, thyme, paprika, salt, and pepper. Saute until the vegetables soften on medium heat for about 3 - 4 minutes.
Step 3: Add chicken stock and cubed cream cheese (the cream cheese will incorporate faster when it is cut into cubes). Bring to a boil.
Step 4: Add diced potatoes and frozen corn or 4 cups of fresh sweet corn cut from the cob. Reduce heat and simmer for 25-35 minutes until the potatoes are fork-tender.
Step 5: Transfer three cups of the soup to a blender or food processor. Pulse the blender a few times to break up the potatoes and sausage.
Corn chowder with sausage tip
The consistency should be similar to cream-style corn. Once you add the mixture back to the pot, you will notice a thicker consistency.
Step 6: Garnish each serving with green onions and parsley.
Yes, you can freezer corn chowder. Cool the soup completely and store in an airtight container in the freezer for up to 3 months.
This sausage corn chowder recipe has 404 calories per serving.
Sausage corn chowder can be stored in the fridge for 4 days.
How to cook summer corn chowder in the slow cooker
Want to make slow cooker sausage corn chowder? Here's how:
- In a large saucepan, brown 1 lb of Italian sausage. Drain excess grease.
- Add ½ cup diced red bell pepper, 1 small diced onion, 2 cloves minced garlic, 1 teaspoon parsley, ½ teaspoon thyme, ¼ teaspoon cayenne pepper, ¼ teaspoon paprika, 1 teaspoon salt and ½ teaspoon black pepper. Saute until the vegetables soften on medium heat for about 3 - 4 minutes.
- Transfer the Italian sausage mixture to the bowl of the crock pot.
- 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 the mixture is the consistency of creamed corn. To create a thicker soup blend, 4 - 5 cups of soup.
- Return the blended soup to the pot.
- Garnish each serving with green onions.
How to store leftover corn sausage chowder
Fridge: This corn and potato chowder is delicious the next day. Cool the soup completely and store it in an airtight container in the fridge for up to 4 days.
Freezer: Cool the soup completely and store it in an airtight container in the freezer for up to 3 months.
Rewarm: Add the soup back to a sauce pan and warm over medium-low heat until heated through. You may want to add some chicken stock to thin out the soup.
More of my favorite soups
Instant Pot Tuscan Chicken Soup
