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Sausage Corn Chowder Recipe

Sausage Corn Chowder

iamwinfred
This sausage corn chowder is the kind of cozy, one-pot dinner you make when the weather turns cold and everyone wants something warm. It combines savory pork sausage, sweet corn, and tender potatoes in a creamy broth that tastes like it simmered all afternoon, yet it comes together in about 40 minutes with pantry staples.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 370 kcal

Equipment

  • Dutch oven or large soup pot at least 5 quarts, heavy bottomed
  • Chef's knife
  • Cutting board
  • Potato masher (optional) for thickening
  • Colander for draining the canned corn
  • Ladle
  • Vegetable peeler
  • Can opener
  • Wooden spoon
  • Measuring cups and spoons
  • Heatproof bowl for the sausage grease

Ingredients
  

  • 1 pound bulk pork sausage 455g; mild, sage, or breakfast style
  • 1 medium yellow onion about 1 cup or 150g, chopped
  • 4 cups Yukon Gold potatoes about 1 1/2 pounds or 680g, peeled and cubed into 1/2-inch pieces
  • 2 cups water 480ml
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 1 can (15.25 ounces) whole kernel corn 432g, drained
  • 1 can (14.75 ounces) cream-style corn 418g, do not drain
  • 1 can (12 ounces) evaporated milk 354ml, do not drain
  • 2 green onions thinly sliced, for garnish

Instructions
 

  • Peel and cube the potatoes into 1/2-inch pieces, chop the onion, drain the whole kernel corn, and slice the green onions for garnish.
  • Cook the sausage and onion in a Dutch oven over medium heat for 8 to 10 minutes, breaking the sausage into crumbles, until browned and the onion is soft. Spoon out the excess grease.
  • Add the potatoes, water, salt, marjoram, and pepper. Bring to a boil, then cover, reduce heat to medium low, and simmer for about 15 minutes until the potatoes are just tender.
  • Stir in the drained corn, cream-style corn, and evaporated milk. Warm over medium low heat for 5 minutes, stirring occasionally, without letting it boil hard.
  • Taste and adjust the salt and pepper. For a thicker chowder, mash a few potato cubes against the side of the pot and stir them back in, or add a splash of milk if too thick.
  • Ladle into warm bowls, sprinkle with sliced green onions, and serve hot with crusty bread or cornbread.

Notes

  • Choose Yukon Gold or russet potatoes for their starch, which helps thicken the broth; waxy red potatoes also work if you prefer to leave the skins on.
  • Cut the potatoes into uniform 1/2-inch cubes so they cook evenly without hard or mushy bits.
  • Let the sausage crumbles sit for a minute between stirs so they develop deep browned flavor.
  • Drain the excess grease so the chowder stays creamy instead of greasy.
  • Go easy on the salt since sausage and canned corn both add sodium; taste before adding more.
  • Once the milk goes in, keep the heat gentle — hard boiling can make the milk look grainy.
  • Use 2 cups of fresh corn cut from the cob when corn is in season in place of the canned whole kernel corn.
  • Let the pot rest off the heat for 5 minutes before serving so the chowder thickens slightly.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat gently with a splash of milk or broth.
  • Freezing is not ideal for dairy-based soups, but if needed, freeze for up to 2 to 3 months and expect a slightly less smooth texture after thawing.

Nutrition

Serving: 1BowlCalories: 370kcalCarbohydrates: 38gProtein: 16gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 8gVitamin A: 6IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword creamy corn chowder, easy chowder recipe, one pot soup, pantry staple dinner, sausage corn chowder
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