Spicy Sausage Corn Chowder
Spicy Sausage Corn Chowder is warm and hearty, just the kind of soup you crave when autumn arrives. It makes good use of simple garden ingredients like corn and potatoes, and it comes together in one pot for an easy, filling meal.
The soup is creamy, a little spicy from the sausage, and naturally sweet from the corn. It’s perfect for chilly evenings, whether you’re cooking for family or making yourself a big pot to enjoy over a few days. Anyone who loves comfort food with a kick will be happy with this recipe.
Pair this hearty chowder with a loaf of crusty bread, something like quick Dutch oven bread or rustic ciabatta is perfect. But honestly any bread you have on hand will work fine for dipping and mopping up this soup.
Add a simple green salad to round it, or just enjoy one of our favorite simple dinner combos, soup and bread.
What You Need To Make This Sausage Corn Chowder
This soup utilizes many pantry staples.
- sausage
- onion
- garlic
- corn
- potatoes
- carrots
- celery
- chicken broth, you can use store-bought or homemade
- milk or cream
- flour
- butter
- salt
- pepper
- red pepper flakes
Change It Up!
The best part about cooking soup is that you can make all kinds of changes to it and it still turns out practically perfect. It’s definitely not like baking in that sense.
You can use any bulk sausage you prefer, whether it’s spicy Italian, mild Italian, or even chicken sausage. As long as you use what YOU like it will probably taste good to you.
Fresh, frozen or even canned corn works just as well in this soup. Use what you easily have on hand, as always!
Feel free to add extra veggies you’d like to use up. It’s a great place to use leftover vegetables. Nothing goes to waste when you cook like this.
To Store Leftovers
Store leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it sits, so it’s just as good, if not better, the next day.
Spicy Sausage Corn Chowder
Ingredients
- 1 tsp extra virgin olive oil
- 2 cloves garlic minced
- ¾ cup yellow onion diced
- 4 cups potatoes peeled and diced
- 4 cups chicken stock
- 1 lb spicy Italian sausage
- 1 ½ cups corn fresh or canned, drained
- 1 cup heavy cream
- 3–5 sprigs fresh thyme plus more for garnish (optional)
Instructions
- Heat olive oil in a Dutch oven over medium heat
- Add onion and garlic and cook until translucent
- Pour in chicken stock, potatoes, and thyme and bring to a boil over medium-high heat
- Reduce heat to medium and simmer for 10–15 minutes, until potatoes are fork tender
- In a skillet, cook Italian sausage, breaking it up as it browns
- Drain excess fat and add sausage to the Dutch oven
- Stir in corn and heavy cream and cook for 5 minutes
- Remove thyme sprigs before serving
- Garnish with fresh thyme, if desired
