Sausage Corn Chowder made with yummy Jimmy Dean Sausage is the perfect meal for a chilly night. It has all the beloved ingredients like, ground sausage, potatoes, corn and cream.
Sausage Corn Chowder – perfect recipe for winter months.
Thick and hearty, this sausage corn chowder recipe makes a warm and comforting soup. No worries if corn season is over as this corn chowder recipe works well with canned or frozen corn.
The combination of corn, Italian sausage, potatoes, broth, and cream makes for a satisfying one-dish meal. Ready in about 40 minutes this corn chowder is the perfect option for a quick family weeknight dinner.
This chowder is so filling that you can most definitely serve it on its own as a meal. Just make sure to have a few pieces of sourdough bread on hand to soak up every last drop left in your bowl. Or you’d like you can also pair this corn chowder with a tossed green salad. Either way, this chowder is absolutely delicious.
The chowder keeps well for a few days so you can make it in advance and heat it up when you are ready to serve it. A perfect option for those Sunday afternoon meal prep sessions. I know for us having a few meals in the fridge ready to serve makes those crazy weeknights a little less hectic.
Why You’ll Love This Recipe for Corn Chowder
This recipe for sausage corn chowder comes together quickly and easily. It makes a perfect one-dish meal so no need to have multiple courses on hand. Everyone loves corn chowder because it has simple tasty ingredients.
Recipe Ingredients for Sausage Corn Chowder
- Spicy Italian sausage – We really like using Jimmy Dean Sausage.
- Olive oil – We always like to cook with extra virgin olive oil.
- Garlic – mince the garlic cloves.
- Onion – use a yellow onion preferably – but any kind of onion will work.
- Potato – Any kind of white potato, diced will work. The best potato to use for a corn sausage chowder is a russet potato.
- Chicken stock – I used a low sodium store-bought chicken stock.
- Corn – You can use canned or frozen corn for this chowder.
- Heavy cream – Heavy cream makes this chowder nice and rich but you can substitute half and half if you wish.
- Thyme – use a few fresh sprigs in the soup and used more for garnish (optional).
Helpful Tools to Make Sausage Corn Chowder
- Measuring cups and spoons
- Dutch oven
How To Make Sausage Corn Chowder
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 6 servings
STEP 1. In a Dutch oven, heat the olive oil over medium heat. When hot, add the onion and garlic and cook until translucent
STEP 2. Add the chicken stock, diced potatoes, and fresh thyme to the Dutch oven. Continue to cook over medium-high heat to bring the chowder to a boil. Once boiling, reduce heat to medium and simmer for 10 – 15 minutes, or until the potatoes are fork-tender.
STEP 3. In a skillet, add the Italian sausage, breaking it up as it cooks. Remove from heat when the sausage is browned and cooked through.
STEP 4. Drain fat before adding the cooked sausage to the Dutch oven. Next add the corn and heavy cream, stirring until all ingredients are combined, and cook for an additional 5 minutes. Remove the thyme sprigs before serving.
We love using Jimmy Dean Ground Sausage for Our Recipes. Check out our awesome Jimmy Dean Sausage Balls Recipe.
Don’t forget to drain any fat before adding the cooked sausage to the Dutch oven. Next add the corn and heavy cream, stirring until all ingredients are combined, and cook for an additional 5 minutes. Remove the thyme sprigs before serving.
A thick and creamy sausage corn chowder that is going to just hit the spot on a winter day.
Yummy Sausage and Corn Chowder Recipe
- 1 lb spicy Italian sausage
- 1 teaspoon extra virgin olive oil
- 2 cloves of garlic minced
- 1 small onion diced
- 4 cups potato diced potato
- 4 cups chicken stock
- 1 1/2 cups corn
- 1 cup heavy cream
- 3-5 sprigs of thyme more for garnish (optional)
In a dutch oven, heat the olive oil over medium heat. When hot, add the onion and garlic, cook until translucent
Add the chicken stock, diced potatoes and thyme to the dutch oven over medium high heat to bring to a boil. Once boiling, reduce heat to medium and simmer for 10 - 15 minutes, or until the potatoes are fork tender.
In a skillet, add the Italian sausage, breaking it up as it cooks. Remove from heat when the sausage is browned and cooked through.
Drain fat before adding the cooked sausage to the dutch oven. Next add the corn and heavy cream, stirring until all ingredients are combined, cook for an additional 5 minutes. Remove the thyme sprigs before serving.
- Add your favorite vegetables; bell peppers, zucchini or celery all work to add flavor and texture.
- Mix in a range of different herbs. I think cilantro would work really well but parsley also works.
- top with crumbled bacon.
Tips & Tricks
· For an even thicker chowder you can puree a portion or simply make a puree of the corn with a little bit of the stock or cream.
How to Store Sausage Corn Chowder
Store leftovers in an airtight container or Mason jar in the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months.
What’s the difference between corn soup and corn chowder?
Soup is traditionally thinner than chowder. Chowder can be almost stew-like with thick chunks of meat or vegetables.
What ingredients make a chowder a chowder?
The presence of corn, potatoes, and milk are the ingredients that define chowder.
Can I make this chowder dairy free?
If you want to substitute a dairy-free option for the heavy cream, you can use a non-dairy creamer as an option or coconut milk would also work. Note that the taste and texture of the chowder may be slightly different than if you used heavy cream.
What kind of potato works best in chowder?
Any kind of white potato will taste great in this corn chowder. I usually use Russet potatoes, but you can also use yellow or Yukon gold.
Can I use fresh corn to make this corn chowder?
Absolutely! If you have fresh corn on hand, then be sure to use it. The chowder will taste great.
Can I use homemade broth?
Yes, homemade broth would work really well. If you don’t have homemade chicken broth you can also use vegetable broth.
Can I use milk instead of heavy cream?
Milk will work in this recipe, but it won’t give you the same richness and mouth feel you’ll get from using heavy cream.
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