There’s something about a warm, comforting bowl of chowder that just hits differently, especially when it’s loaded with sausage and fresh corn. This Creamy Corn Chowder with Sausage Recipe balances creamy richness with a burst of sweet corn flavor and savory sausage that always keeps me coming back for more.

A white bowl filled with creamy soup containing chunks of white potato, orange carrot, light green celery, red bell pepper, and small pieces of tender chicken, all mixed in a thick white broth with some herbs and small bits of chopped parsley sprinkled on top. A silver spoon rests inside the bowl, with its handle sticking out. In the background, there are two dishes: one with shredded orange cheese and the other with fresh green chopped parsley. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Corn Chowder with Sausage Recipe
Top Tip
How to Serve Creamy Corn Chowder with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Corn Chowder with Sausage Recipe

Why You'll Love This Recipe

I’m a sucker for soups that feel both hearty and fresh, and this chowder nails just that. Using classic ingredients with a simple twist makes it stand out on gloomy days or whenever you want something cozy without fuss.

Effortless Comfort: With minimal prep, you get a richly flavored chowder that feels like it simmered all day.
Perfect Texture: The mix of chunky potatoes and smooth blended corn gives you the best of both worlds in every spoonful.
Versatile Ingredients: You probably already have most of these pantry staples and fresh veggies on hand.
Great for Weeknight Dinners: It’s filling enough to be a meal by itself but pairs beautifully with simple sides for more variety.

Ingredients & Why They Work

The ingredients in this Creamy Corn Chowder with Sausage Recipe complement each other in a way that’s truly comforting and satisfying. Fresh veggies build depth, sausage adds a savory kick, and blending part of the chowder with milk creates that signature creamy texture.

Flat lay of one raw Italian sausage link with natural marbling, two fresh celery stalks with crisp green tops, one whole yellow onion with smooth skin, one whole red bell pepper with glossy surface, four whole russet potatoes with unblemished skin, a small white ceramic bowl filled with bright yellow fresh sweet corn kernels, a small white ceramic bowl with coarse kosher salt crystals, a small white ceramic bowl with freshly ground black pepper, one sprig of fresh green thyme, three fresh dried bay leaves arranged neatly, a small white ceramic bowl containing golden chicken stock, a small white ceramic bowl with creamy whole milk, a small bunch of fresh curly parsley leaves, a small white ceramic bowl with shredded pale yellow cheese all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Use sweet or spicy depending on your taste; browning it well adds wonderful flavor and a meaty base.
Celery: Adds a subtle aromatic crunch that brightens the overall richness of the soup.
Onion: The classic flavor enhancer that sweats down to sweetness and soft texture.
Red bell pepper: Gives a mild sweetness and beautiful color that livens up the chowder.
Russet or gold potatoes: Starchy potatoes are perfect to tenderize and blend for thickness, plus they hold their shape well in chunks.
Sweet corn: Fresh, canned, or frozen—it brings naturally sweet bursts of flavor and texture.
Kosher salt: For seasoning and enhancing all the other flavors.
Fresh thyme & bay leaves: These herbs infuse the broth with warmth and subtle earthiness.
Chicken stock: Gives depth and balances the creamy milk without being too heavy.
Whole milk: Creamy and mild, it smooths the chowder beautifully without overpowering.
Parsley (optional): Adds a fresh herbal lift as a finishing touch.
Shredded cheese (optional): Because sometimes life calls for a melty, cheesy topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Creamy Corn Chowder with Sausage Recipe is how easy it is to tweak. Whether you want to dial down the spice or swap out veggies, it’s a flexible canvas for your kitchen creativity.

Variation: I sometimes swap the Italian sausage for chorizo when I’m craving a smoky twist, and it turns out incredible—adds a whole new depth of flavor.
Dairy-free: Use coconut milk or almond milk instead of whole milk for a dairy-free option; it still blends smoothly and keeps the creaminess.
Veggie boost: Throw in diced carrots or some fresh spinach towards the end of cooking for extra nutrients without changing the base flavor much.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce if you want a bit more kick to balance the creamy sweetness.

Step-by-Step: How I Make Creamy Corn Chowder with Sausage Recipe

A large silver pot filled with creamy white soup containing three visible layers of ingredients: small red chunks of tomato, green pieces of celery or pepper, and browned bits of meat. A silver ladle rests inside the pot, partially submerged in the soup. In the bottom center, a white bowl holds a serving of the same soup, topped with thin orange slices of cheese and fresh green parsley leaves; a spoon is placed inside the bowl. To the left of the pot, a white bowl contains shredded orange cheese, and below it, a small white bowl holds fresh green parsley. The entire setup is on a white marbled surface, with two metal spoons resting next to the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the sausage savory and crisp

Start by heating up your stockpot over medium heat and breaking in the sausage. I find it easiest to crumble it with a wooden spoon, moving it around until all the pieces look evenly browned and a little crisp—about 6 to 8 minutes. If you notice there’s more than two tablespoons of liquid left, discard the extra so it doesn’t water down the flavor.

Step 2: Sauté the veggies for a fragrant base

Add the diced celery, onion, and red bell pepper straight into the pot with the sausage. Stir it all together and let those veggies soften nicely over 4 to 6 minutes. You’ll notice the aroma deepen here—it’s like the whole kitchen wakes up.

Step 3: Add potatoes, corn, herbs, and broth

Dice three potatoes into half-inch cubes, but slice the last one into wedges—that trick helps the chowder thicken later when we blend part of it. Toss in all the potatoes, two cups of corn, salt, pepper, thyme, bay leaves, and chicken stock. Bring to a boil, cover, and reduce to a simmer. Keep an eye on it and cook until the potatoes are tender, usually about 15 to 20 minutes.

Step 4: Blend the wedges for creamy chowder magic

Once the potatoes are soft, fish out those wedges and blend them with the remaining corn and whole milk. This part is pure magic because it turns your chowder silky and thick without adding heavy cream. Pour the blended mixture back into the pot and warm it through for about 5 more minutes.

Step 5: Serve and garnish with flair

Ladle the chowder into bowls and finish it off with chopped fresh parsley for a bright lift and a sprinkle of shredded cheese if you’re feeling indulgent. Grab a spoon and enjoy!

Top Tip

After making this chowder several times, I’ve learned a few tricks that keep it tasting fresh and perfectly textured every time. These tips have saved me from watery chowders or bland results, so I wanted to share them with you!

Drain excess sausage fat: Too much grease can make the soup heavy, so don’t hesitate to pour off the extra after browning the sausage.
Use a mix of diced and sliced potatoes: This gives you that creamy thickness from blending the wedges but keeps lovely, tender chunks in your chowder.
Fresh herbs really elevate flavor: Don’t skip the thyme and bay leaves; they add subtle earthiness that makes a big difference.
Simmer gently: Keep the heat low once boiling to avoid breaking down ingredients too much and turning your chowder mushy.

How to Serve Creamy Corn Chowder with Sausage Recipe

corn chowder with sausage - Serving Suggestion

Garnishes

I love finishing my bowls with a handful of fresh parsley because it adds a pop of color and freshness that cuts through the richness. Sometimes I sprinkle shredded sharp cheddar on top, which melts into those warm pockets, or a touch of cracked black pepper for an extra bite.

Side Dishes

Pair this chowder with a crisp green salad dressed in a light vinaigrette or some crusty bread like a baguette or sourdough. I’ve also enjoyed it with corn muffins on the side for a fun corn theme extravaganza.

Creative Ways to Present

For special occasions, I pour the chowder into individual bread bowls—talk about dinner and entertainment in one! Garnish each bowl with a sprinkle of cheese and fresh herbs. It’s a lovely way to impress guests without extra work.

Make Ahead and Storage

Storing Leftovers

After the meal, I keep leftovers in an airtight container in the fridge for up to 3 days. When storing, I like to remove the bay leaves and thyme sprig—they’ve done their job and can impart bitterness if left in too long.

Freezing

This chowder freezes fairly well, although I recommend freezing it before adding any fresh parsley or cheese toppings. Portion it into freezer-safe containers and thaw overnight in the fridge for best results. The texture remains satisfying after reheating.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the chowder feels thicker than you like, add a splash of milk or stock to loosen it up. Avoid microwaving if possible, so the texture stays creamy and consistent.

Frequently Asked Questions:

Can I use frozen corn for this chowder?

Absolutely! Frozen corn works just as well as fresh or canned. Just thaw it before adding or toss it in directly; it adds lovely sweetness and texture either way.

What can I substitute for Italian sausage?

You can substitute with breakfast sausage, chorizo, or even smoked turkey sausage depending on your flavor preferences. Just adjust seasoning since some alternatives vary in spiciness and salt levels.

Can I make this chowder vegetarian?

Yes! Swap out the sausage for sautéed mushrooms or smoked tofu, use vegetable stock instead of chicken stock, and you’ll still have a flavorful and creamy chowder.

How do I prevent the chowder from becoming too thick?

If your chowder thickens too much, simply stir in a little more chicken stock or milk as you reheat until it reaches your desired consistency. Avoid over-blending to keep nice texture.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe has become my go-to when I want something cozy that doesn’t require a ton of fuss. It’s like a warm hug in a bowl—simple ingredients coming together to create something special and satisfying. I hope you find as much joy making and eating it as I do, and maybe it’ll become one of your favorite comfort foods, too!