Crockpot Sausage Corn Chowder Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

If you’re looking for a warm, comforting dish that practically cooks itself, this Crockpot Sausage Corn Chowder recipe is about to become your new favorite. With a rich, creamy broth filled with tender sausage and fresh sweet corn, this chowder is perfect for those cooler nights when you just want to cozy up with a bowl of something hearty. The best part? Your slow cooker does most of the work, leaving you with a kitchen that smells amazing and a meal that’s ready when you are.

Why You’ll Love This Corn Chowder Recipe

This corn chowder recipe is one of those go-to meals that everyone in the family will love. It’s creamy, savory, and packed with flavor, thanks to the sausage and a blend of simple spices. The combination of fresh corn and sausage makes for a chowder that’s both hearty and satisfying. Plus, the slow cooker does all the heavy lifting, making this an stress-free option for busy weeknights. Serve it with some bread on the side like crusty bread, a biscuit or hasselback garlic cheesy bread, and you’ve got an easy dinner that feels like a treat.

Ingredients Needed For Sausage Corn Chowder

Here’s everything needed to throw this crockpot meal together!

• Butter: Adds a rich flavor and helps sauté the onions and garlic.
• Medium onion, diced: Provides a base of sweet, savory flavor.
• Clove garlic, minced: Enhances the overall taste with a hint of spice.
• Bratwurst links (casings removed): For a juicy, flavorful sausage chowder.
• Corn kernels (fresh from 4 ears): Sweet corn brings out a natural sweetness that pairs well with the savory broth.
• Chicken broth or Chicken Stock: Creates a flavorful base for the chowder. Homemade bone broth would be amazing here.
• Salt and pepper: To taste, enhances all the flavors.
• Dried thyme leaves: Adds an earthy depth.
• Dried tarragon: Provides a subtle anise-like flavor.
• All-purpose flour: Helps thicken the chowder for that perfect creamy consistency.
• Heavy cream: Adds richness and makes the chowder luxuriously creamy. Whole milk will also work here.
• Oyster crackers and fresh parsley for garnish: A crunchy finish with a pop of color. Try my homemade crackers!

Variations

• Substitute sausage: Use chicken sausage, pork sausage, hot Italian sausage or andouille sausage for different flavors.
• Corn options: Swap fresh corn with cream-style corn or frozen whole kernel corn.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for some heat or a diced red or green bell pepper for sweetness.
• Make it heartier: Add diced russet potatoes, red potatoes or sweet potatoes for an even heartier soup.

How to Make Crockpot Sausage Corn Chowder

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making my crockpot Sausage Corn Chowder:

1. Prep the Crockpot

Turn your crockpot on to high to start getting warm.

2. Saute Onion + Garlic

In a large skillet, saute diced onion and garlic in butter over medium heat until tender and brown. Pour into the warm crockpot.

3. Cook the Sausage

Place skillet back on the heat and cook sausage completely breaking it apart as it cooks. Drain off any excess grease and add sausage mixture to crockpot with onions.

4. Combine Ingredients

Add the corn kernels, chicken broth, salt, black pepper, thyme, and tarragon to the crockpot. Stir to combine, then cover and cook on high for 4-4.5 hours.

Pro Tip: For the corn: I usually cut all the kernels off the cob, then use the back of my knife to scrape out the insides + the milk.

5. Thicken the Chowder

Whisk heavy cream and flour together until smooth (I just threw it into my blender). Pour this into crockpot mixture to help thicken the chowder. Cook another 30 minutes to 1 hour.

6. Serve

Ladle the chowder into bowls or even bread bowls, garnish with oyster crackers and parsley, and enjoy your hearty meal!

Storage + Make Ahead Directions

Store leftover sausage corn chowder cooled to room temperature, in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until hot.

To Freeze: freeze the chowder in an airtight container for up to 3 months. Just thaw it overnight in the fridge and reheat it on the stovetop or microwave.

To Make Ahead: prep all the ingredients the night before, then just throw everything into the crockpot in the morning the next day.

More Recipes to Try!

• Smoked Sausage Corn Chowder
• Creamy Chicken Chowder
• Crockpot Smoked Sausage & Hashbrown Casserole
• Sausage Sheet Pan Dinner

This creamy chowder is bound to become one of your favorite soups for soup season. Easy to make, packed with flavor, and perfect for those cold winter months! The printable recipe card is below. Have a good day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.