This is a recipe I have made a million times, a million ways. Especially after we have done a seafood boil!!! It is easy to add seafood like crab or shrimp to it!!

There’s nothing quite like a steaming bowl of chowder to bring comfort to your table, and Corn and Sausage Chowder is the perfect choice for a hearty, flavorful meal.

Combining the smoky richness of sausage with the sweet, creamy goodness of corn, this dish is a crowd-pleaser that’s as satisfying as it is easy to prepare. Whether you’re whipping it up for a weeknight dinner, a cozy weekend meal, or entertaining guests, this chowder delivers a warm, comforting hug in every spoonful.

With a few simple tips and tricks, you can take this classic dish to the next level and make it a staple in your recipe rotation!

Easily cook in an Instant Pot just saute and then slow cook!

Sheri

Corn and Sausage Chowder

5 from 1 vote

There's nothing quite like a steaming bowl of chowder to bring comfort to your table, and Corn and Sausage Chowder is the perfect choice for a hearty, flavorful meal.

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Prep Time 15

Cook Time 1

Servings: 8

Course: Soup

Cuisine: Cajun

Calories: 309

Ingredients Equipment Method

Ingredients

1 lb sausage your choice: smoked, Italian, or breakfast sausage, sliced or crumbled
1 tbsp olive oil if needed, depending on sausage fat content
1 medium onion diced
2 cloves garlic minced
2 medium carrots diced
2 celery stalks diced
3 medium potatoes peeled and diced
3 cups chicken broth
1 cup of corn kernels fresh, canned, or frozen or 1 can
1 cup of creamed corn fresh, canned, or frozen or 1 can
1 cup heavy cream or half-and-half for a lighter option
1 tsp smoked paprika
1/2 tsp thyme
dash white pepper
1 bay leaf
Salt and pepper to taste
2 tbsp fresh parsley chopped (optional, for garnish)
Hot sauce – optional

Equipment

Dutch Oven

Method

In a large pot or Dutch oven, brown the sausage over medium heat. If using a sausage with less fat, add the olive oil.
Add the onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the potatoes and smoked paprika, cooking for 2 minutes to coat the vegetables with flavor.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Cover and cook for 10-15 minutes, or until the potatoes are tender.
Stir in the corn, and spices. Let the chowder simmer uncovered for another 5-7 minutes, stirring occasionally. You can let it slow cook for hours if you want.
Add the heavy cream and cook for five more minutes.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley if desired. Top with hot sauce.
Enjoy with crusty bread or a side of sweet rolls!