Description

This creamy corn chowder is a comforting and hearty soup perfect for winter evenings. Made with sweet Italian sausage, fresh vegetables, tender potatoes, and sweet corn, it blends a smooth, creamy texture with savory flavors. Easy to prepare in one pot, this chowder balances creaminess and light stock for a satisfying weeknight meal.

Ingredients

Scale

Sausage and Vegetables

1 lb sweet or spicy Italian sausage
2 stalks celery (diced)
1 onion (diced)
1 red bell pepper (diced)

Potatoes and Corn

4 russet or gold potatoes (washed and dried)
4 cups sweet corn (canned or frozen)

Seasonings and Liquids

1 ½ tsp kosher salt
½ tsp freshly ground black pepper
1 sprig fresh thyme
3 bay leaves
3 cups chicken stock
1 cup whole milk

Optional Garnishes

Parsley (optional)
Shredded cheese (optional)

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Instructions

Brown the sausage: In a stockpot over medium heat, brown the Italian sausage, breaking it into small pieces. Cook for 6-8 minutes until fully browned. Discard any excess liquid if more than two tablespoons remain.
Sauté vegetables: Add the diced celery, onion, and red bell pepper to the browned sausage. Stir and cook until the vegetables soften, about 4-6 minutes.
Prepare potatoes: Peel or leave skins on the potatoes. Dice three potatoes into ½-inch cubes and slice the remaining potato into ½-inch wedges for blending later.
Cook the soup base: Add all the prepared potatoes, 2 cups of sweet corn, salt, black pepper, fresh thyme, bay leaves, and chicken stock to the pot. Bring to a boil, then cover and reduce heat to simmer. Cook until potatoes are tender and soft, about 20-25 minutes.
Blend potato wedges and corn: Remove the potato wedges from the soup. Combine them with the remaining 2 cups of corn and whole milk in a blender. Blend until smooth.
Finish the chowder: Pour the blended mixture back into the soup. Bring to a simmer and cook for an additional 5 minutes to warm through.
Serve: Ladle the chowder into bowls and garnish with fresh parsley and shredded cheese if desired.

Notes

This soup is perfect for cold winter nights, providing comforting creamy texture and rich flavors.
If you prefer a vegetarian version, substitute sausage with a plant-based alternative and use vegetable stock instead of chicken stock.
Using fresh corn when in season can enhance the flavor, but frozen or canned corn works well too.
For a thicker chowder, reduce the chicken stock slightly or add more blended potatoes.
Adjust seasoning to taste before serving, especially salt and pepper.

Nutrition

Serving Size: 1 serving
Calories: 404 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 45 mg