Corn Chowder with Sausage

This hearty Corn Chowder with Sausage is made with sweet corn, smokey kielbasa, creamy gold potatoes and a rich and flavorful broth that ties everything together. Serve it with a slice of crusty bread to soak up every last drop.

As summer winds down, it’s a great time to use up the fresh corn that’s still available. This Corn Chowder with Sausage is an excellent way to make the most of the season’s sweet corn. This dish is creamy and comforting, making it perfect for transitioning into cooler weather.

In just an hour, you can enjoy a perfect, yet cozy bowl of homemade chowder.

Add this Burrata Cheese Caprese Salad or Cheddar Cheese and Chive Scones for a complete summer meal.

Why You’ll Love This Recipe

• A complete meal- This homemade soup s loaded with fresh corn, chunks of sausage and creamy potatoes. It’s hearty, filling and basically a meal in a bowl.
• Quick preparation- Ready in just an hour, it’s perfect for a quick and delicious weeknight dinner.
• Creamy texture- This soup has a rich, velvety consistency, that isn’t overly thick.
• Gluten-free- Normal chowders typically use flour or cornstarch. This recipe use the natural starches of the potatoes, along with heavy cream and half and half to help thicken it.
• Versatile- You can customize this soup to suit your personal preferences by using different types of sausage, or by adding a variety of vegetables and spices.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Sausage- In this recipe, I use Hillshire Farm kielbasa sausage. It’s a type of Polish sausage that is typically made from pork, though it can also be made from beef or a mix of meats.
• Butter- Both salted or unsalted can be used. If you use salted, make sure to taste the soup before adding additional salt.
• Onions- Cut them into small dice and make sure to sauté them until they are translucent to help bring out their natural sugars.
• Garlic- Use fresh garlic cloves for the best flavor.
• Corn- I use both fresh corn kernels and the cobs to infuse the broth with additional corn flavor.
• Potatoes- I use Yukon gold potatoes for their creamy texture. I peel and dice them into small cubes so they cook quickly and evenly.
• Broth- Use low-sodium chicken broth if you want to control the salt content.
• Thyme- I use fresh thyme. You can remove the leaves and discard the stems or throw the entire sprigs into the soup and remove them after cooking.
• Bay leaves- Adds a nice savory flavor. Make sure to remove them before you serve the soup.
• Smoked paprika- Adds just a touch of smokiness to the soup.
• Half and Half- To cut back on some of the richness, I use half and half, instead of using just heavy cream.
• Heavy cream- This gives this soup its richness and velvety texture.
• Garnish- Feel free to use fresh Italian parsley or chives to add some freshness and greenery on top.

Ingredient Note Substitutions

• Butter- To cut back on some of the fat, use olive oil.
• Sausage- Use any variety you like, such as chorizo, Andouille, Italian, chicken or pork sausage.
• Potatoes- Red potatoes or Russets can also be used.
• Corn- If fresh corn isn’t in season, frozen or canned corn can be used as an alternative.
• Heavy cream- For a light version, you can use all half and half.
• Chicken broth- You can also use vegetable broth or water. No matter what liquid you use, make sure to infuse it with the corn cobs. This adds a tremendous amount of corn flavor to the soup.

How To Cut Corn Off The Cob

To remove corn kernels from the cob, I use a bundt cake pan. Start by standing the shucked corn cob upright.  Hold the top of the cob firmly, then use a sharp knife and make long downward strokes. The corn kernels will fall into the bundt cake pan. So simple and it keeps all the kernels neatly in one place.

After you remove the kernels, use the back of the knife to scrape down what is called “corn milk.” This adds so much flavor to the soup.

How To Make Corn Stock

Once the corn stock is made, the steps for making the chowder is pretty straightforward. As the stock is simmering, start prepping the rest of the ingredients.

STEP 1: Prepare the corn- Remove the husks from the corn. Then, take a bundt cake pan and stand one end of the corn cob on the middle portion of the pan. With a sharp knife, cut the kernels in a downward motion. Repeat all around the cob until all the kernels have been cut off.

STEP 2: Add liquids. Place the corn cobs in a large stock pot and cover with chicken broth, half and half and heavy cream.

STEP 3: Cook corn stock. Bring to a simmer and cook for 20 minutes. Then, carefully remove the discard corn cobs. Set stock aside.

Step By Step Instructions – Corn Chowder

STEP 1: Brown the sausage. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced kielbasa sausage. Cook for 5 minutes, stirring occasionally until you get a nice sear all around.

STEP 2: Sauté onions and garlic. Stir in the onions and cook for 6-7 minutes until translucent. Then, add the garlic and cook just until fragrant, about 30 seconds to 1 minute.

STEP 3: Add the potatoes, corn and seasonings. Stir in the diced potatoes and fresh corn kernels. Then, add smoked paprika, fresh thyme and bay leaves.

STEP 4: Stir in liquid. Carefully pour the stock into the pot. Cover, reduce heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork tender. 

STEP 5: Finish. Remove the thyme springs and bay leaves from the soup. Then, adjust seasoning with salt and pepper. Garnish with chopped parsley, fresh chives or green onions.

Expert Tips

Buy fresh corn. Use fresh corn when possible. Cut the kernels off the cob and add the cobs to your chicken stock to add extra flavor to the soup.

Browning the kielbasa. Sauté the kielbasa first to render out some of the fat and brown the sausage. This will help deepen the flavor and also adds a nice color to the chowder.

Potato choice. Use starchy potatoes like Russets for a creamier texture, or waxy potatoes like Yukon Golds that hold their shape very well during cooking.

Garnishes. Top your chowder with fresh herbs like parsley or chives, a sprinkle of cheddar cheese, or crumbled bacon for extra flavor and crispy texture.

FAQ

Variations and Additional Mix-ins

• Spice it up. Add diced jalapeños or a dash of hot sauce for a little kick. You can also use spicy kielbasa or andouille sausage for some added heat.
• Use your favorite seafood. Add shrimp, crab meat, or clams to the chowder for a seafood twist.
• Southwest. Incorporate black beans, diced tomatoes and a touch of cumin or chili powder for Southwest flare.
• Cheese lovers. Stir in shredded cheddar, Monterey Jack, or pepper jack cheese towards the end of cooking. Make sure to hand grate your cheese rather than buying pre-grated cheese.
• Vegetarian. You can completely omit the sausage and chicken stock and have a delicious vegetarian chowder. Toss in some of your favorite veggies to make it extra hearty.

Storing and Reheating

Once completely cool, store this Corn Chowder with Sausage in an airtight container. Refrigerate for 3-4 days.

Reheating

Stovetop- Pour the chowder into a small saucepan. Then, heat over medium heat, stirring occasionally until heated through.

Microwave- Spoon a portion of the chowder into a microwave-safe bowl. Cover the bowl with a damp paper towel. Then, heat on high power in 1-2 minute intervals, stirring in between, until completely heated through.