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Sausage Corn Chowder

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 6 -8 servings
Author: Melanie Kathryn - Gather for Bread


  • 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.