Corn and Sausage Chowder
Warm, hearty, and packed with flavor, this Corn and Sausage Chowder is the ultimate comfort food for a cozy weeknight dinner. Featuring the savory kick of browned sausage—choose mild or spicy for your preference—paired with tender russet potatoes, sweet bursts of corn, and a creamy, velvety broth, this chowder is as satisfying as it is easy to make. A base of aromatic onion, celery, and garlic adds depth, while smoked paprika lends a subtle, smoky warmth. Ready in just 45 minutes, this one-pot recipe is perfect for feeding a family or meal prepping for the week. Garnish with fresh parsley for a pop of brightness, and enjoy this rich, hearty chowder that’s sure to become a household favorite. Keywords: sausage corn chowder, creamy chowder recipe, easy weeknight soups, hearty comfort food, one-pot winter recipes.
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Recipe Information
Ingredients
- 1 pound mild or spicy sausage (ground or sliced)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 3 cups frozen corn kernels (or fresh if available)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the sausage and cook until browned and fully cooked, breaking it into small pieces as it cooks. Remove the cooked sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the butter to the pot. Once melted, stir in the diced onion, minced garlic, and diced celery. Cook for 3-4 minutes, stirring occasionally, until the onions are translucent and the celery is softened.
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the pot, ensuring no lumps form. Let the chowder simmer for another 5 minutes, stirring occasionally, until thickened.
Stir in the cooked sausage and the corn kernels. Season the chowder with salt, black pepper, and smoked paprika. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 8854 mg | 385% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 51.0 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 7034 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
