Creamy Corn Chowder With Chicken Sausage

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Comfort is found in this hearty bowl of chowder full of sweet corn, spicy chicken sausage, and a creamy broth. It’s perfect in the summer when the corn’s fresh, but also makes a great winter soup using frozen or canned corn for when the evening air gets chilly.

A bowl of chowder topped with corn and herbs. A wooden spoon sticks off to the side.

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This corn chowder is one of those recipes that has always stuck with me–not just because it’s creamy and full of sweet corn and hearty chicken sausage–but because it’s a recipe that is very sentimental to me.

This recipe (and me) has evolved over the years–16 to be exact–and has always been by my side when I needed it most.

It was the main course for a luau party I threw at the end of my senior year in high school. Back then this chowder was a whole other animal– definitely wasn’t as creamy and thick as it is today!

In 2008 this was the chowder I submitted to my old company’s chili/chowder cook-off –which was just days after ending a terrible relationship, moving back home, and going back to school. I’d like to call this pot of chowder “the crisis management” batch. Fun fact, it was also the first time I used chicken sausage in the recipe! I lost to a chili though.

Fast forward a little later, and this was the chowder I made when I played hooky from my job and decided to surprise my boyfriend at work with lunch instead. Update: he liked the lunch and we’re married now.

I also made apple crisp to go with his chowder.

And finally, this is the chowder I now make in my cute little house, with my husband and daughter playing legos in the next room.

We’re certainly on a journey–me and this chowder.

The most recent update to the recipe has been the all purpose flour to thicken the broth and the dried thyme for a little sophistication.

And just like this chowder, time has made me a little more sophisticated…and I’ve gotten a little thicker too.

So I’m tipping my spoon to this chowder. It has embodied the very definition of comfort food every time I’ve needed it to.

How Do You Thicken Corn Chowder?

A green pot of chowder, topped with corn and herbs, A yellow striped towel around it.

For this recipe, I use a couple different methods.

The first and most prominent method is the addition of all purpose flour. This recipe calls for 3 tablespoons of flour added to the sauteed veggies. I add it to the veggies rather than the chicken stock so we don’t get nasty flour lumps.

The second method of thickening is the creamed corn. This stuff is fairly viscous when it comes out of the can and it’s full of all that starch from the corn. That definitely helps to thicken!

What kind of sausage can I use to make this corn chowder?

For this corn chowder recipe, I use a fully cooked chicken sausage. I prefer something in the Italian style–either sweet, mild, or hot. But you can pick your favorite flavor!

If you happen to use raw pork or raw turkey sausage, you’ll want to make sure it’s cooked fully first.

If you can, try to cook the sausage in the same pot you’ll eventually cook your chowder in. You can saute the veggies in all that sausage fat and flavor!

If cooking ground sausage, cook it up in your soup pot until fully cooked. Once cooked, leave it in the pot, add the celery and onions and proceed with the recipe.

When cooking sausage links (raw), cook the links until fully cooked, then remove from the pot and set aside until cool enough to dice up. Once diced, add back to the pot and cook the veggies with the sausage as stated in the recipe.

How to make Creamy Corn Chowder with Chicken Sausage:

Makes 8-10 Servings

How to Make Creamy Corn Chowder with Chicken Sausage From Scratch

The ingredients you’ll need for the chowder:

  • 2 tablespoons olive oil
  • 1 10oz package of fully cooked Italian chicken sausage, diced into bite size pieces
  • 2 small onions, diced (about 2 cups)
  • 2-3 stalks of celery, diced (1 cup)
  • 4 small/medium sized potatoes–I used white potatoes, but use any waxy potato you like–peeled and diced into bite sized chunks (about 3 cups)
  • 1 teaspoon of dried thyme
  • 3 tablespoons of all purpose flour
  • 4 cups of chicken stock
  • 2 cans (14oz each), creamed corn
  • 2 cans (15 oz each) sweet corn, drained or 3-4 cups of fresh or frozen corn
  • 1 1/2 cups of whole milk
  • Salt and pepper to taste

Instructions:

In a large dutch oven or stock pot, heat 2 tablespoons of olive oil over medium to medium low heat.

Add the diced sausage to the pot and saute until browned. We’re just browning for flavor at this point, the sausage is already cooked fully.

Without removing the sausage, add the onions and celery and cook until the veggies are softened.

Add the dried thyme and stir for about 30 seconds until the mixture is fragrant.

Saute onions, celery and dried thyme with the diced chicken sausage

Sprinkle the flour over the sausage and veggie mixture. Stir to coat and cook for one minute. This will cook out the raw flour flavor.

Add the potatoes and chicken stock. Give the mix a stir, making sure to scrape up all the brown bits on the bottom of the pot.

Bring the chowder to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Pour in the creamed corn, drained corn and milk.

Stir and let cook until everything is heated through.

Give the chowder a taste and add salt and pepper if necessary.

Serve and enjoy!

Variations and additional mix-ins:

Two bowls full of chowder with corn, potatoes and herbs. A wooden spoon sticking out of one of the bowls.

I love this chowder as is, but it’s flexible enough to accommodate all kinds of substitutions or jazzy additions. Here are some suggestions:

  • You can omit the flour in this recipe. The final result will just be a little thinner–like a soup rather than a chowder.
  • Swap the sausage for shredded rotisserie chicken
  • Add to or swap out the sausage for shrimp, crab or lobster–pronounced “Lob-stah”
  • You can omit the sausage completely and use veggie stock for a perfect vegetarian corn chowder
  • Add diced red bell peppers to the mix
  • Use cream or half and half in place of the milk
  • Swap the whole milk for coconut milk and add a teaspoon or two of curry powder for a curried corn chowder situation

Play around with this recipe! It has so much room for creativity and it’ll always taste delicious.

How to store your corn chowder and how long will it keep?

After cooking and serving, allow leftovers to cool completely. Store them in an airtight container in the fridge for up to 5 days.

This corn chowder can be frozen as well!

When ready to freeze, allow chowder to cool completely and then store in freezer bags or a freezer safe container. Pop in the freezer until ready to reheat.

To reheat and serve, thaw the chowder in the fridge overnight. Once completely thawed, reheat in a saucepan on the stove or microwave in a microwave safe dish.

After freezing, the chowder will be slightly thinner than fresh, but it tastes just as delicious!

What to serve with your Creamy Corn Chowder:

While this chowder is a hearty and delicious meal all on its own, it never hurts to add a little embellishment on the side. Here are a few ideas:

  • A simple side salad with a light vinaigrette
  • Crusty bread
  • Dinner rolls
  • Cornbread
  • A quesadilla with diced chiles certainly wouldn’t hurt anything

Pin “Creamy Corn Chowder With Chicken Sausage” For Later!

Creamy Corn Chowder with hearty chicken sausage and potatoes. It’s the perfect bowl of comfort food!

Other recipes you might like:

Creamy New England Fish Chowder

One Pot Chili Mac

Broccoli Tortellini Bake

Homemade Baked Beans with Bacon

How to Make Creamy Corn Chowder with Chicken Sausage From Scratch

Creamy Corn Chowder With Chicken Sausage

Yield: 8-10 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A hearty chowder made with sweet corn, spicy chicken sausage and a creamy broth. This is the perfect supper for a chilly evening.

Ingredients

  • 2 tablespoons olive oil
  • 1 10oz package of fully cooked Italian chicken sausage, diced into bite size pieces
  • 2 small onions, diced (about 2 cups)
  • 2-3 stalks of celery, diced (1 cup)
  • 4 small/medium sized potatoes, peeled and diced into bite sized chunks (about 3 cups)
  • 1 teaspoon of dried thyme
  • 3 tablespoons of all purpose flour
  • 4 cups of chicken stock
  • 2 cans (14oz each), creamed corn
  • 2 cans (15 oz each) sweet corn, drained or 3-4 cups of fresh or frozen corn
  • 1 1/2 cups of whole milk
  • Salt and pepper to taste

Instructions

  1. In a large dutch oven or stock pot, heat 2 tablespoons of olive oil over medium to medium low heat. 
  2. Add the diced sausage to the pot and saute until browned. We're just browning for flavor at this point, the sausage is already cooked fully.
  3. Without removing the sausage, add the onions and celery and cook until the veggies are softened.
  4. Add the dried thyme and stir for about 30 seconds until the mixture is fragrant.
  5. Sprinkle the flour over the sausage and veggie mixture. Stir to coat and cook for one minute. This will cook out the raw flour flavor.
  6. Add the potatoes and chicken stock. Give the mix a stir, making sure to scrape up all the brown bits on the bottom of the pot. 
  7. Bring the mixture to a simmer and cook until the potatoes tender, about 15-20 minutes.
  8. Pour in the creamed corn, drained corn, and milk.
  9. Stir and let cook until the corn is heated through.
  10. Give the chowder a taste and add salt and pepper if necessary.

Notes

*Use waxy potatos for this recipe, like Yukon Golds, White Potatoes or even Red Potatoes.

*If using raw ground sausage or raw sausage links, makes sure to cook them fully before preparing this recipe.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 811mgCarbohydrates: 111gFiber: 11gSugar: 20gProtein: 26g

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18 Comments

  1. Your Corn Chowder looks absolutely delicious! This is one of my favorite homemade soups. Have definitely Pinned this for future reference and can’t wait to give it a try! 🙂

  2. “And just like this chowder, time has made me a little more sophisticated…and I’ve gotten a little thicker too.” Oh my word! I so felt that! Haha! This chowder recipe sounds delicious! I’m definitely going to have to try this when it gets cold! =) ~Shanna

  3. This looks so good and pretty quick to put together too! Our family loves chicken sausage, so I’ve already got some in the freezer! Adding this to my menu for next week!

  4. This looks like delicious comfort food! I pinned it for later! Thanks for sharing. I’m visiting today from the Embracing Home and Family link up. Have a great weekend Michelle!

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