Sausage-Corn Chowder
A hearty and creamy sausage and corn chowder packed with savory flavors, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1/3 cup chopped celery ⓘ
- 1/3 cup chopped onion ⓘ
- 1 stick margarine ⓘ
- 1 pound mild pork sausage, cooked and drained ⓘ
- 3 quarts milk ⓘ
- 4 cans cream of potato soup ⓘ
- 2 cans whole kernel corn, drained ⓘ
- 2 cups grated Cheddar cheese ⓘ
- 1 1/2 teaspoons salt ⓘ
- 2 teaspoons black pepper ⓘ
- 2 teaspoons thyme ⓘ
- 2 teaspoons dill weed ⓘ
Instructions
- Saute chopped celery and onion in margarine until tender.
- Add cooked and drained sausage to the skillet and combine.
- In a large pot, mix the sautéed vegetables and sausage with milk, cream of potato soup, drained corn, and seasonings.
- Heat on low until the cheese is melted and the chowder is heated through.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're looking for a lighter version, try using turkey sausage or a meat substitute. Fresh herbs can enhance the flavor; feel free to use fresh thyme and dill if available. To add a bit of heat, a dash of cayenne pepper can also be a great addition. This chowder pairs nicely with crusty bread or a simple side salad.
Serving Suggestions
Serve the chowder hot, garnished with additional grated Cheddar cheese and a sprinkle of fresh herbs for a pop of color. It pairs wonderfully with a side of corn bread or a light green salad. For a heartier meal, consider serving it alongside a classic American recipe like the Camp Style Eggs And Corn for a comforting brunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, heating in 30-second intervals until warmed through. If the chowder thickens, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage-Corn Chowder contains roughly 1003 calories, with 43g protein, 85g carbohydrates, and 60g fat. It is an excellent source of vitamin C (175% of the Daily Value), iron (115% of the Daily Value), and protein (86% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, you can prepare the chowder ahead of time. Just follow the recipe, let it cool, and store it in the refrigerator. The flavors may actually improve after sitting overnight. Reheat gently before serving.
Can I freeze the sausage-corn chowder?
While it's possible to freeze chowder, dairy-based soups like this one may not maintain their texture. If you choose to freeze it, omit the cheese before freezing and add it back in when reheating for the best results.
What can I substitute for the cream of potato soup?
If you don't have cream of potato soup, you can blend cooked potatoes with some broth and cream to create a similar texture. Alternatively, a can of cream of mushroom soup can work too, adding a different flavor profile to the chowder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).