There’s something truly comforting about a bowl of rich, velvety soup on a chilly day, and this Creamy Corn Chowder with Sausage Recipe delivers just that with its perfect blend of sweet corn, tender potatoes, and spicy sausage. It’s my go-to when I want something hearty but still simple to whip up.

A white bowl filled with creamy soup containing chunks of white potato, orange carrot, light green celery, red bell pepper, and small pieces of tender chicken, all mixed in a thick white broth with some herbs and small bits of chopped parsley sprinkled on top. A silver spoon rests inside the bowl, with its handle sticking out. In the background, there are two dishes: one with shredded orange cheese and the other with fresh green chopped parsley. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Corn Chowder with Sausage Recipe
Top Tip
How to Serve Creamy Corn Chowder with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Corn Chowder with Sausage Recipe

Why You'll Love This Recipe

I can’t tell you how many times this creamy corn chowder with sausage has saved me on busy weeknights or lazy weekends. It’s not just soup; it’s a meal in a bowl that feels like a warm hug.

Simple but Flavorful: Combines easy-to-find ingredients that pack a punch of savory and sweet flavors.
Hearty and Satisfying: The sausage adds protein and richness, making this chowder filling enough for dinner.
Textural Contrast: Chunky potatoes with smooth blended corn keep each spoonful exciting and comforting.
Customizable: You can tweak the spice level, switch up milk for cream, or add your favorite herbs easily.

Ingredients & Why They Work

This chowder’s success lies in the balance of hearty, fresh, and aromatic ingredients. When shopping, I look for quality sausage and fresh corn if possible — it makes a noticeable difference.

Flat lay of one raw Italian sausage link with natural marbling, two fresh celery stalks with crisp green tops, one whole yellow onion with smooth skin, one whole red bell pepper with glossy surface, four whole russet potatoes with unblemished skin, a small white ceramic bowl filled with bright yellow fresh sweet corn kernels, a small white ceramic bowl with coarse kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, one sprig of fresh green thyme, three fresh dried bay leaves arranged neatly, a small white ceramic bowl containing golden chicken stock, a small white ceramic bowl with creamy whole milk, a small bunch of fresh curly parsley leaves, a small white ceramic bowl with shredded pale yellow cheese all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet or Spicy Italian Sausage: Adds bold flavor and a savory depth that complements the sweetness of the corn perfectly.
Celery: Provides a subtle crunch and fresh earthiness to build the soup’s base.
Onion: Classic aromatic that brings layers of sweetness when softened.
Red Bell Pepper: Adds bright color and mild sweetness, balancing richer flavors.
Russet or Gold Potatoes: These hold their shape well and add creamy starch to thicken the chowder naturally.
Sweet Corn: The star ingredient — fresh or frozen, it lends juicy bursts of sweetness.
Kosher Salt & Black Pepper: Essential for seasoning and enhancing all the flavors.
Fresh Thyme: Herbaceous aroma that brightens the chowder’s complexity.
Bay Leaves: Adds subtle earthiness and warm background notes as the chowder simmers.
Chicken Stock: The flavorful liquid base that ties everything together.
Whole Milk: Makes the soup creamy without overpowering the other ingredients.
Parsley and Shredded Cheese (optional): Fresh parsley adds a pop of green and freshness, while cheese lends indulgent richness at serving time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this creamy corn chowder with sausage recipe is how easily you can make it your own. I often switch the type of sausage depending on what’s on hand or kick up the heat with a pinch of cayenne. Feel free to experiment!

Variation: I’ve made this chowder with turkey sausage for a leaner option, and honestly, it’s just as satisfying.
Dairy-Free: Substitute the milk with coconut milk or your favorite plant-based milk to keep it creamy without dairy.
Extra Veggies: Toss in some diced carrots or zucchini if you want to sneak more greens into your meal.
Spice Level: Add red pepper flakes or hot sauce while cooking if you like your chowder with a little kick.

Step-by-Step: How I Make Creamy Corn Chowder with Sausage Recipe

A large silver pot filled with creamy white soup containing three visible layers of ingredients: small red chunks of tomato, green pieces of celery or pepper, and browned bits of meat. A silver ladle rests inside the pot, partially submerged in the soup. In the bottom center, a white bowl holds a serving of the same soup, topped with thin orange slices of cheese and fresh green parsley leaves; a spoon is placed inside the bowl. To the left of the pot, a white bowl contains shredded orange cheese, and below it, a small white bowl holds fresh green parsley. The entire setup is on a white marbled surface, with two metal spoons resting next to the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage to Build Flavor

I start by browning the Italian sausage in my largest stockpot over medium heat. Breaking it up into bite-sized pieces lets it cook evenly and develop that gorgeous caramelized crust. It usually takes about 6-8 minutes. Watch carefully – if there’s more than a couple tablespoons of fat left, I drain the excess to keep the soup from getting greasy.

Step 2: Sauté the Vegetables

Right after the sausage is browned, I toss in the diced celery, onion, and red bell pepper. These soften nicely in the flavorful sausage fat and bring out a sweet-savory base. Stir them around for 4-6 minutes until everything feels tender and aromatic. This step is key for building depth in your chowder’s flavor.

Step 3: Add Potatoes, Corn, Herbs, and Stock

I peel (or not — I love the texture the skin adds) and dice three potatoes into half-inch cubes. The fourth potato I slice into wedges, which I’ll blend later to thicken the chowder. Dump the potatoes, plus 2 cups of corn, your seasonings, thyme, bay leaves, and chicken stock right into the pot. Bring everything to a boil, then cover and reduce to a gentle simmer. You’re looking for tender potatoes — that usually takes 20-25 minutes.

Step 4: Blend Potato Wedges with Corn and Milk for Creaminess

When the potatoes are fork-tender, I fish out those wedges and pop them in a blender with the remaining corn and whole milk. Blending this mix until smooth and then stirring it back into the soup transforms the broth into a creamy, velvety chowder without ever needing cream. I usually warm the soup for another 5 minutes after adding the blend to marry all the flavors.

Top Tip

Over the years, I’ve learned a few tricks that make this creamy corn chowder with sausage recipe come out perfectly every time. These tips will save you headaches and boost flavor.

Drain Excess Fat: After browning sausage, remove extra grease to prevent the soup from becoming oily and heavy.
Blend for Texture: Blending the potato wedges and part of the corn makes the chowder creamy without adding heaviness.
Don’t Overcook Vegetables: Sauté the peppers, onions, and celery just until soft but still flavorful to keep the soup lively.
Use Fresh Herbs: Thyme and bay leaves infuse the soup with subtle complexity—don’t skip them even if you’re in a hurry.

How to Serve Creamy Corn Chowder with Sausage Recipe

Creamy Corn Chowder - Serving Suggestion

Garnishes

I love topping mine with fresh chopped parsley—it adds a pop of bright, herbal freshness that cuts through the richness. A sprinkle of shredded sharp cheddar cheese melts beautifully on top, making every spoonful that much more indulgent.

Side Dishes

Serve this chowder alongside crusty bread or buttery dinner rolls for dipping. A crisp green salad dressed with lemon vinaigrette also complements the velvety texture and rich flavors nicely.

Creative Ways to Present

For special occasions, I like to ladle the chowder into mini cast-iron skillets or bread bowls. It’s both rustic and elegant—a perfect crowd-pleaser. Adding a swirl of sour cream or a sprinkle of smoked paprika can elevate the presentation and taste too.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover chowder in airtight containers in the fridge. It stays fresh and flavorful for up to 3 days, making it perfect for easy lunches or dinners later in the week.

Freezing

I’ve successfully frozen this chowder for up to 2 months. Just cool it completely, transfer to freezer-safe containers, and thaw overnight in the fridge. The texture holds well, especially if you reheat gently.

Reheating

I reheat leftover chowder on the stovetop over low heat, stirring frequently to keep it creamy and avoid scorching. If it’s too thick after chilling, I add a splash of milk or stock to loosen it up, and that always brings it back to just-right consistency.

Frequently Asked Questions:

Can I use other types of sausage for the Creamy Corn Chowder with Sausage Recipe?

Absolutely! While Italian sausage works wonderfully here, you can swap it with breakfast sausage, chorizo, or even chicken sausage depending on your taste preferences and what you have on hand.

Is it better to use fresh corn or frozen corn in this chowder?

Both fresh and frozen corn work great in this recipe. Fresh corn gives a brighter, sweeter flavor when in season, but frozen corn is a convenient and tasty option year-round. I’ve used both with delicious results.

Can I make the Creamy Corn Chowder with Sausage Recipe vegetarian?

Yes! To make it vegetarian, skip the sausage and use vegetable stock instead of chicken stock. You can add extra vegetables like mushrooms or smoked paprika to build flavor and make the chowder just as satisfying.

What’s the best way to reheat without losing creaminess?

Gently reheat the chowder on the stovetop over low heat, stirring often to prevent sticking. If it thickens too much after refrigeration, just stir in a little milk or stock to restore the creamy texture.

Final Thoughts

Making this Creamy Corn Chowder with Sausage Recipe always feels like treating myself — it’s warm, nourishing, and packed with cozy flavors that never disappoint. I hope you’ll find it just as comforting and fun to make as I do. So, grab that sausage, fire up your stove, and get ready for a bowl of pure comfort!