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When the weather takes a turn and you’re craving something warm and hearty, this Smoked Sausage Corn Chowder is the perfect answer. Packed with tender potatoes, sweet corn, and savory smoked sausage, this creamy chowder will warm you right up. Whether you’re cozying up on a chilly day or just need a quick weeknight meal that brings the flavor, this sausage corn chowder checks all the boxes and will have you coming back for seconds. Serve in a Bread Bowl or soup bowl with Homemade Crackers!
Why You’ll Love This Smoked Sausage Corn Chowder
Add this Sausage Corn Chowder to the top of your “corn recipes” list because you won’t be disappointed in the least with this one. PROMISE. It’s ready to eat in 30 minutes and tastes incredibly good. It’s not the prettiest soup in the world, but oh my heavens it’s super duper good. If you’re looking for a great way to use fresh, sweet corn during late summer or want a comforting bowl of this chowder on a cold winter night, this is the recipe for you. Plus, it’s a versatile dish that you can tweak based on your family’s taste—making it a staple in your soup recipes rotation!
Ingredients Needed For Smoked Sausage Corn Chowder
Common, simple ingredients are needed to make this fabulous Sausage Corn Chowder! So here’s what you need:
- Olive oil: Adds a subtle, rich flavor and helps sauté the ingredients.
- Butter: Adds a bit of richness to the soup base.
- Yellow onion: Diced and sautéed for a sweet, savory base.
- Smoked sausage links: Cut into bite-sized pieces for smoky flavor in every bite.
- Small red potatoes: Washed and diced; they give a hearty texture.
- Fresh sweet corn: Kernels cut right off the cob for bursts of fresh, sweet corn flavor.
- All-purpose flour: Helps thicken the chowder, creating that creamy texture.
- Chicken stock or chicken broth: The liquid base that adds depth to the soup.
- Salt and black pepper: To taste; essential for seasoning.
- Bay leaves: Adds a subtle, aromatic flavor.
- Heavy cream: Makes the chowder extra creamy.
- Fresh chives: Diced for a fresh, herbaceous garnish that goes well with potatoes.
- Oyster crackers: Optional, but great for a bit of crunch on top.
Variations
- Turkey sausage: Swap smoked sausage for turkey sausage for a leaner option.
- Cream-style corn: Replace fresh corn with cream-style corn for a thicker, sweeter chowder.
- Bell pepper: Add diced green or red pepper for extra color and flavor.
- Russet potatoes: Use these instead of red potatoes for a slightly different texture.
- Spicy kick: Add cayenne pepper or use andouille sausage for a bit of heat.
How to Make Smoked Sausage Corn Chowder
Creamy and full of tasty ingredients, this Sausage Corn Chowder can be made in about 30 minutes! For full recipe details, including ingredient measurements, see the printable recipe card down below.
1. Prep the Corn
Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
2. Saute Onions, Sausage + Potatoes
In a large pot or dutch oven, heat oil and butter over medium heat. Sauté onion, smoked sausage, and potatoes for about 7 minutes or until the onions start to become tender and everything starts to sweat a little.
3. Make a Roux to Thicken the Chowder
Sprinkle flour over top and stir to coat. Cook 2 minutes. Add chicken stock, salt, black pepper and bay leaves.
4. Simmer the Chowder
Stir and bring to a boil to thicken. Then reduce heat to low, cover and simmer gently for 10-12 minutes or until the potatoes have cooked through.
5. Finish with Heavy Cream + Corn
Remove from heat and add in heavy cream and fresh corn kernels. Garnish with fresh chives and oyster crackers (if desired) and serve hot. If you’re feeling adventurous, make my Bread Bowl Recipe–it’s perfect for thicker soups and chowders!
Storage + Make Ahead Directions
This is a great chowder to keep as leftovers! It should last in the fridge, in an airtight container for up to 4 days.
To Make Ahead: This chowder tastes even better the next day! Make it a day ahead and store it in an airtight container in the fridge. Reheat on the stove or in a crock pot.
If you are looking to freeze this recipe I have a helpful tip for you: leave out the heavy cream! The cream doesn’t freeze well so leave it out until you are ready to serve. To reheat, thaw in the fridge the night before then heat on the stove and add the heavy cream. Freeze for up to three months!
FAQ About Smoked Sausage Corn Chowder
Yes, try chicken sausage, Italian sausage, or even pork sausage for a different flavor profile!
Yes! You can use a slow cooker for a slow, gentle simmer or an Instant Pot for a quicker cooking time. For the slow cooker, follow the recipe up to simmering, then transfer to the crock pot on low for 4-6 hours. For the Instant Pot, use the sauté function for the first steps, then pressure cook on high for 5 minutes.
More Chowder or Sausage Recipes To Try!
- Chicken Corn Chowder
- Crockpot Sweet Corn Chowder Recipe with Sausage
- Sausage Sheet Pan Dinner
- Smoked Sausage Pasta
- Roasted Red Pepper Italian Sausage Pasta
This smoked sausage corn chowder is a hearty soup that’s perfect for soup season, whether you’re serving it with crusty bread on a chilly day or making a double batch to enjoy all week long. The printable recipe card is below! Have a great 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.
Smoked Sausage Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced, about 1 cup
- 14 oz smoked sausage links cut into bite-sized pieces
- 3 small red potatoes washed and diced
- 4 ears fresh sweet corn
- 1/3 cup all purpose flour
- 6 cups chicken stock
- salt to taste
- black pepper to taste
- 2 bay leaves
- 1 cup heavy cream
- 1 teaspoon chives fresh, diced, for garnish
- oyster crackers for garnish, optional
Instructions
- Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
- In a large pot, heat oil and butter over medium heat. Saute onion, smoked sausage, and potatoes for about 7 minutes or until the onions start to become tender and everything starts to sweat a little.
- Sprinkle flour over top and stir to coat. Cook 2 minutes. Add chicken stock, salt, pepper and bay leaves.
- Stir and bring to a boil to thicken. Then reduce heat to low, cover and simmer gently for 10-12 minutes or until the potatoes have cooked through.
- Remove from heat and add in heavy cream and fresh corn kernels. Garnish with fresh chives and oyster crackers (if desired) and serve hot.
Made this today for a cloudy fall afternoon everyone loved kids and adults
This was delicious! Thank you!
[…] Smoked Sausage Corn Chowder […]
Yum!!! This looks incredible and perfect for this cold weather!
Yum this looks so good! I think this will be on our menu for next week after Christmas.
Is there anything I can used for the creaminess and the thickening that’s healthier than the cream? Love all your recipes and your stories about your family!!
I’d say add a little more flour to thicken and then substitute milk for the cream.
I DONT HAVE KIDS. BUT I WILL AKE IT FOR ME AND MY HUSBAND THIS WEEKEND. IT LOOKS SO DELICIOUS . MMMMMM THANKS FOR THE RECIPE.YOLANDA