The Best Corn Sausage Chowder

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

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: -10 Servings

2 tablespoons olive oil
1 10 oz 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

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.
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 mixture to a simmer and cook until the potatoes tender, about 15-20 minutes.
Pour in the creamed corn, drained corn, and milk.
Stir and let cook until the corn is heated through.
Give the chowder a taste and add salt and pepper if necessary.

*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.

Cuisine Maine Food

Course Lunch/Dinner