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!
Corn and Sausage Chowder
Equipment
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
Instructions
- 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!
