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Corn Chowder With Sausage and Potatoes

User Rating 4.5 Star Rating (3 Reviews)


Corn and Sausage Chowder

Corn and Sausage Chowder ----- Large Picture of Corn Chowder

Diana Rattray
Serve this tasty corn and sausage chowder with homemade bread or biscuits. This is a hearty corn chowder, perfect for a cold weather meal or an everyday lunch.
Large Picture of Corn Chowder


  • 1 pound bulk Italian sausage or country-style sausage
  • 1 cup chopped onion
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 2 cups diced gold or red-skinned potatoes
  • 2 cups frozen corn kernels
  • 1 small can (8 ounces) cream-style corn
  • 1/4 teaspoon freshly ground black pepper
  • dash hot sauce
  • 2 cups half and half or whole milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt, or to taste


In a large Dutch oven or saucepan over medium heat, brown the sausage with onion until sausage is browned and onion is lightly browned and tender. Stir in the flour until blended into the mixture. Add the chicken broth and stir to blend. Add the diced potatoes, corn and cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently. Cover and continue cooking, stirring occasionally, until potatoes are tender. Add the half-and-half (or milk) and stir in butter. Taste and add salt, as needed.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
It's a keeper!, Member foodiegrl1

One of the easiest and best corn/sausage chowders I've had or made. Used sliced kielbasa for sausage. Did not have a can of creamed corn so ran about 1 c. frozen corn kernels thru food processor w/ a little of the heated chix broth and came out same consistency as creamed. Also used 1 c lite cream w/ 1 c low-fat milk. Made w/ biscuits...perfect meal for a cold day!

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