Sausage Potato and Corn Chowder

Imagine the coziest, most satisfying bowl you can hold on a chilly evening. Now, fill it with hearty chunks of tender potato, sweet bursts of corn, and smoky bites of sausage, all swimming in a creamy, savory broth that tastes like a hug from the inside out. This Sausage Potato and Corn Chowder is that bowl. It’s rustic, incredibly flavorful, and comes together in one pot with minimal fuss.

Whether you’re feeding a hungry family or simply craving deep comfort, this Sausage Potato and Corn Chowder is your guaranteed answer. It’s a complete meal that promises and delivers total satisfaction with every spoonful.

WHY THIS RECIPE WORKS (AND WHY YOU’LL LOVE IT)

This Sausage Potato and Corn Chowder recipe is a weeknight hero for several brilliant reasons.

• First, it’s a one-pot wonder that minimizes cleanup and maximizes flavor, as the sausage cooks first and flavors the entire pot.
• Second, it’s incredibly flexible. Use what you have different sausages, frozen or fresh corn, red or Yukon gold potatoes.
• Third, it achieves a creamy, luxurious texture without heavy cream by mashing some of the potatoes directly in the pot.
• Finally, it’s unbelievably fast. In about 30 minutes, you go from simple ingredients to a steaming, restaurant-quality chowder that feels like it simmered all day.

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WHAT YOU’LL NEED (INGREDIENTS)

Gather these simple, hearty ingredients for your Sausage Potato and Corn Chowder. Their quality directly translates to flavor.

For the Chowder Base:

• 1 tablespoon olive oil or butter
• 1 lb smoked sausage (like Kielbasa or Andouille), sliced into rounds: The smoked flavor is essential. Use spicy Andouille for a kick.
• 1 medium yellow onion, diced: The aromatic foundation.
• 2-3 cloves garlic, minced: For depth.
• ⅓ cup all-purpose flour: This is our thickening agent for a perfectly creamy broth.

For the Hearty Vegetables & Broth:

• 4 cups (about 1.5 lbs) diced potatoes: Yukon Gold are ideal, they’re buttery and hold their shape. Peeling is optional.
• 4 cups chicken broth or stock: Use low-sodium to control salt.
• 2 cups corn kernels: Frozen, canned (drained), or fresh off the cob.
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika (optional but recommended): Enhances the smokiness.
• 1 bay leaf
• Salt and black pepper to taste

For the Creamy Finish:

• 1 cup whole milk, half-and-half, or heavy cream: For richness. Whole milk works, but cream is decadent.
• Optional garnish: Chopped fresh parsley, chives, or green onions; shredded cheddar cheese; extra black pepper.

TOOLS YOU’LL WANT

You’ll need one large pot or Dutch oven (5-6 quarts is perfect), a sharp knife and cutting board, a wooden spoon, and a potato masher or the back of a fork.

STEP-BY-STEP: HOW TO MAKE SAUSAGE POTATO AND CORN CHOWDER

Follow these simple steps for a foolproof, creamy chowder.

COOK THE SAUSAGE

In your large pot, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until nicely browned on both sides. Remove the sausage with a slotted spoon to a plate, leaving the flavorful drippings in the pot.

SAUTÉ THE AROMATICS

Reduce the heat to medium. Add the diced onion to the pot and cook in the sausage drippings for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

CREATE THE ROUX

Sprinkle the flour over the onion and garlic. Stir constantly and cook for 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken your chowder beautifully.

ADD POTATOES AND BROTH

Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the diced potatoes, dried thyme, smoked paprika (if using), bay leaf, and a good pinch of black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

SIMMER UNTIL TENDER

Cook, uncovered, for 12-15 minutes, or until the potatoes are fork-tender.

THICKEN AND CREAMIFY

Using a potato masher or the back of a fork, gently mash some of the potatoes right in the pot. This releases their starch and naturally thickens the chowder to a perfect consistency. Stir in the corn and the cooked sausage. Let it heat through for 2-3 minutes.

FINISH WITH CREAM

Reduce the heat to low. Stir in the milk or cream. Heat gently until warmed through. Do not boil after adding dairy to prevent curdling. Taste and season generously with salt and pepper. Remove the bay leaf.

TIPS AND TRICKS FOR PERFECT CHOWDER

For the best Sausage Potato and Corn Chowder, remember these tips.

• First, brown the sausage well to build a flavor base in the pot.
• Second, don’t skip the roux step; it ensures your chowder is creamy, not watery.
• Third, mash some potatoes for the ideal rustic-thick texture.
• Finally, add the dairy last over low heat to keep it smooth and velvety.

VARIATIONS YOU’LL ACTUALLY TRY

Make this Sausage Potato and Corn Chowder your own.

• For a cheesy chowder, stir in 1-2 cups of shredded sharp cheddar with the cream. For a vegetable-packed version, add diced carrots or celery with the onions.
• For a seafood twist, use diced cooked ham instead of sausage, and add a cup of small shrimp at the end.
• For a spicier kick, use spicy Andouille sausage and add a diced jalapeño with the onions.

MAKE-AHEAD, STORAGE & FREEZING

This Sausage Potato and Corn Chowder tastes even better the next day! Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it has thickened too much. It can be frozen for up to 3 months, though the dairy may separate slightly upon thawing. Reheat slowly and whisk well.

TROUBLESHOOTING COMMON QUESTIONS

Let’s solve chowder challenges.

•  If your chowder is too thin: Simmer it uncovered for a few more minutes to reduce, or mash more potatoes. You can also make a quick slurry with 1 tbsp cornstarch and 2 tbsp cold water, then whisk it into the simmering soup. 
• If it’s too thick: Simply stir in more broth or milk until you reach the desired consistency. 
• If it’s bland: It likely needs more salt! Season in layers and always do a final taste at the end.

SERVING SUGGESTIONS SAUSAGE POTATO AND CORN CHOWDER

Serve this Sausage Potato and Corn Chowder piping hot in deep bowls. Garnish with fresh herbs, a sprinkle of cheese, or a few extra cracks of black pepper. It’s a complete meal on its own, but it’s also wonderful with a side of crusty bread, oyster crackers, or a simple green salad.

NUTRITION NOTES SAUSAGE POTATO AND CORN CHOWDER (QUICK)

This Sausage Potato and Corn Chowder is a hearty, comforting dish. For a lighter version, use turkey sausage, low-fat milk, and increase the proportion of vegetables. The potatoes provide sustained energy, and the sausage offers protein.

MY STORY: WHY I ADORE THIS CHOWDER

This Sausage Potato and Corn Chowder is my ultimate nostalgia meal. It’s a direct descendant of the simple, hearty soups my father would make after a long day outdoors. The smell of sausage browning and onions softening is my culinary comfort blanket. I’ve streamlined his method into this 30-minute version, but the soul is the same.

It’s the meal I make when friends need warming up, when the weather turns, or when I simply want to feel grounded and nourished. It’s always a hit, and the pot is always scraped clean.

FINAL CHECKLIST BEFORE YOU COOK

Ready? Check your list: Sausage is sliced. Onion and potatoes are diced. Broth and corn are measured. Milk/cream is ready. Your large pot is on the stove. Let’s make comfort in a pot.

SAUSAGE POTATO AND CORN CHOWDER FAQS

Can I make this chowder in a slow cooker?
Absolutely! Brown the sausage and sauté the onions/garlic first for best flavor. Then add everything except the dairy and corn to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Mash some potatoes, then stir in the corn and cream 30 minutes before serving.

What’s the best potato to use?
Yukon Gold potatoes are the winner. They have a buttery flavor and a waxy texture that holds up well while also mashing easily to thicken the soup. Russet potatoes will work but may break down more.

Can I use frozen corn?
Yes! Frozen corn is perfect. No need to thaw, just add it straight to the pot as directed. It will heat through quickly.