Creamy corn and sausage chowder. Perfect for lunch or dinner. This comforting soup is great for summer or cool fall nights.
This soup is so comforting. I’m a sausage fan. For breakfast, for pizza topping and now in soup. I love it. This soup makes a meal for me. Perfect served along with a slice of bread and small salad.
On a side note I just found this bowl at Home Goods, one of the few times I’ve been to that store. Can you believe I left there spending less than $20? Sometimes I amaze myself. Have you ever been there? It’s a treasure trove for the home.
So that’s why it’s simply amazing to walk out of there with some cash left over.
I love this bowl so much that you may see 688 new soups on here in the next few weeks. That’s a lot of soup. How about 68 new soups? Think I can come up with that many? I assure you I can. We love soup. Have you seen my other soup recipes? We’re a little obsessed! But that’s okay. We’re okay with it. So you can be too. *wink*
This soup is versatile of course. Feel free to swap out the sausage for another favorite meat or skip it all together. Feel free to add various other veggies too. Make it your own!
Thanks for being here friends!
Til we meet and eat again,
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Sausage Corn Chowder
- 5 ears of corn husked
- 1 lb mild sausage browned and drained
- 2 Tablespoons butter
- 1/2 small onion diced
- 1 clove garlic minced
- 1/4 cup flour
- 2 cups half and half or whole milk
- 4 cups chicken broth
- 3 medium potatoes peeled and cubed
- salt and pepper to taste
- 1/4 teaspoon crushed red pepper
- Bring 5 quarts of water to a boil. Boil corn for about 5 minutes. Drain. Cut corn off cobs. Set aside. Brown sausage in a dutch oven. Drain. Set aside.
- In dutch oven saute onion in butter for about 5 minutes until translucent and soft. Add garlic. Cook for one minute longer. Sprinkle with flour. Stir. Slowly add half and half and chicken broth continuing to mix. Bring to a boil and add potatoes. Cover cook for about 10 minutes. Add corn, sausage, salt, pepper and crushed red pepper. Heat to desired temperature. Serve warm.
I have used both half and half and milk. Use what you prefer. 2% should work as well.
Also feel free to use less chicken broth and more half n half or milk for a creamier soup.
You can substitute frozen corn. Defrost. Drain and add to soup as directed.
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