There's something incredibly comforting about a bowl of warm, velvety soup on a chilly day, and this Creamy Corn Chowder with Sausage Recipe hits the spot perfectly. It’s hearty, full of flavor, and surprisingly easy to make—a true weeknight winner that feels a little special every time.

A white bowl filled with creamy soup containing several visible layers: a thick white liquid base with specks of green herbs, chunks of light beige meat, soft pieces of potato, orange carrot slices, and small bits of red peppers. Shredded yellow cheese is sprinkled on top along with some fresh green parsley leaves. A metal spoon rests inside the bowl, partly submerged in the soup. In the background, there are two white bowls, one filled with shredded yellow cheese and the other with fresh green leafy herbs. 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

This Creamy Corn Chowder with Sausage Recipe stands out because it combines simple ingredients into a bowl of pure satisfaction. From the juicy sausage to the sweet corn and creamy potatoes, it’s my go-to for cozy dinners that don’t require fuss.

Balanced flavors: The savory sausage pairs beautifully with the natural sweetness of corn, creating a comforting harmony.
Texture play: Smooth blended potatoes combined with tender chunks make every spoonful interesting and satisfying.
Easy to make: Minimal prep and straightforward steps mean this chowder can be on your table in under an hour.
Flexible and forgiving: You can adjust ingredients and seasonings easily to suit your family’s tastes or pantry staples.

Ingredients & Why They Work

Each ingredient in this Creamy Corn Chowder with Sausage Recipe plays a key role in building a rich, nostalgic flavor that feels like a warm hug. Plus, these are pantry-friendly and widely available, so you won’t have to hunt down anything unusual.

Flat lay of sweet Italian sausage links with natural casing, two crisp green celery stalks diced, one fresh white onion diced, one vibrant red bell pepper diced, four whole russet potatoes with rough skin, a small white bowl filled with bright yellow sweet corn kernels, a small white bowl containing coarse kosher salt, a small white bowl with freshly ground black pepper, one fresh sprig of thyme with tiny green leaves, three dried bay leaves, a simple white ceramic bowl filled with golden chicken stock, a small white bowl of whole milk, a few sprigs of fresh green parsley, and a small pile of shredded pale yellow cheese, all placed 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

Italian sausage: Adds a robust, savory foundation with just enough spice — browning it well brings out that deep, meaty flavor.
Celery: Offers a mild crunch and subtle aromatic greenery to balance the richness.
Onion: Provides sweetness and depth once sautéed.
Red bell pepper: Brings a vibrant color and gentle sweetness that enhances the chowder’s character.
Russet or gold potatoes: The starchy backbone, perfect for blending to create creamy body and texture.
Sweet corn (canned or frozen): The star ingredient, contributing natural sweetness and kernel bite.
Kosher salt and black pepper: Essential seasonings that elevate all flavors evenly.
Fresh thyme and bay leaves: Herbal notes that subtly infuse the broth, making it aromatic without overpowering.
Chicken stock: Builds a flavorful liquid base, adding richness and depth.
Whole milk: Adds creaminess without heaviness, complementing the blended potatoes.
Parsley and shredded cheese (optional): Freshness and umami for finishing touches that brighten and enhance the chowder.

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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

I love to tweak this Creamy Corn Chowder with Sausage Recipe based on what’s in season or what my mood’s telling me—there’s plenty of room for creativity here without losing its soul.

Variation: Sometimes I swap Italian sausage for smoked kielbasa or chorizo for a smoky twist that my family can’t get enough of.
Vegetarian version: Replace sausage with hearty smoked tofu or roasted mushrooms, and use vegetable broth instead of chicken stock for a meatless delight.
Extra creamy: Stir in a spoonful of sour cream or a splash of heavy cream at the end when I’m craving something extra indulgent.

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

A large silver pot filled with creamy white soup dotted with small pieces of red peppers, green celery, and bits of browned meat, with a silver ladle resting inside. Below the pot, a white bowl holds the same soup, topped with shredded yellow cheese and green parsley leaves, with a spoon inside the bowl. To the left, there is a small white bowl of fresh green parsley and a white bowl filled with shredded yellow cheese. Two metal spoons rest side by side on a white marbled surface, and an empty white bowl is stacked with another bowl to the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage to Build Flavor

Start by heating a large stockpot over medium heat. Add the Italian sausage, breaking it into small pieces with your spatula as it cooks. Let it brown fully, about 6-8 minutes. You want a nice caramelization here—it adds a deep, meaty richness that sets the tone for the whole soup. If there’s more than two tablespoons of liquid after browning, drain the excess to avoid a greasy chowder.

Step 2: Sauté the Vegetables Until Soft

Next, toss in the diced celery, onion, and red bell pepper. Stir well and cook for about 4-6 minutes until they are fragrant and softened. This step unlocks the natural sweetness and builds that classic chowder base that makes every bite comforting.

Step 3: Prepare Potatoes and Combine Everything

Peel or leave the potato skin on—your choice—and dice three potatoes into half-inch cubes. Slice the fourth into wedges; this helps us find and blend it easily later. Add all potatoes, 2 cups of corn, salt, pepper, thyme, bay leaves, and chicken stock to the pot. Bring the mix to a boil, then cover and simmer until potatoes are fork-tender. This usually takes about 15-20 minutes. Keep an eye to ensure nothing sticks or boils over.

Step 4: Blend Half the Soup for Creaminess

Carefully remove the potato wedges and combine them with the remaining corn and whole milk in a blender or food processor. Blend until silky smooth. Then pour this creamy mixture back into your soup pot and stir well. Heat it gently for about five minutes to warm through, letting flavors meld beautifully.

Top Tip

Over years of making this chowder, I learned that the key to perfect texture is blending part of the potatoes instead of all—this way, you get creaminess without losing that satisfyingly chunky bite I love.

Brown the sausage thoroughly: Don’t rush this step. The caramelization adds a depth you can’t beat.
Add vegetables gradually: Make sure celery and peppers soften well before adding potatoes for balanced flavor.
Blend carefully: When blending hot liquids, don’t fill your blender too full. Blend in batches if needed to avoid splatters.
Season as you go: Taste at different stages so you don’t under or over-salt your chowder.

How to Serve Creamy Corn Chowder with Sausage Recipe

Garnishes

I usually top the chowder with a sprinkle of fresh parsley for a pop of green and freshness. Sometimes, I’ll add a handful of shredded cheddar or a sharp white cheese—it melts into the warm soup and adds a lovely richness that’s hard to resist.

Side Dishes

Crusty bread or buttery dinner rolls are my go-to sides, perfect for dipping and soaking up every drop. For a lighter touch, a simple green salad with lemon vinaigrette balances the creaminess beautifully.

Creative Ways to Present

For special occasions, I love serving this chowder in mini bread bowls—it looks impressive but is so easy to do. Adding a sprinkle of crispy bacon or caramelized onions on top also makes it feel extra special and irresistible.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the chowder tastes even better the next day after the flavors have had time to mingle. It usually keeps well for 3-4 days.

Freezing

This chowder freezes nicely but I recommend leaving out the milk if you plan to freeze it, adding it fresh when reheating to keep the texture silky. Freeze in portion-sized containers for easy meals later on.

Reheating

Reheat gently on the stove over low heat, stirring frequently. If it thickens too much, thin it with a splash of milk or stock. This keeps the chowder creamy and luscious.

Frequently Asked Questions:

Can I use frozen corn instead of canned?

Absolutely! Frozen corn works just as well and sometimes even tastes fresher. Just thaw it beforehand or add it directly to the pot and adjust cooking time slightly if needed.

Is it possible to make this chowder dairy-free?

Yes, to make a dairy-free version, swap the whole milk for coconut milk or any plant-based alternative you prefer. It will still keep the creamy texture and add a subtle flavor twist.

Can I prepare this chowder in advance?

You can definitely prepare it a day ahead. The flavors often deepen overnight. Just reheat gently on the stovetop and stir in any fresh herbs or cheese at serving time.

What’s the best way to avoid watery soup?

Make sure to drain any excess liquid after browning the sausage, and don’t skip blending some of the potatoes. These steps help thicken the chowder naturally without adding extra flour or thickeners.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe is one of those dishes I keep returning to because it feels like home, no matter what’s going on around me. It’s that perfect mix of comforting textures and flavors that always brings a smile to the table. I’m confident you’ll enjoy making—and eating—it just as much as I do. So go ahead, get that pot simmering, and treat yourself to some warm, tasty goodness.