There’s something so comforting about a bowl of rich, velvety soup on a chilly evening. This Creamy Corn Chowder with Sausage Recipe hits all the right notes—silky potatoes, sweet corn, and that satisfying savory kick from the sausage. It’s just the kind of meal that warms you up from the inside out.

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’ve made this chowder countless times over fall and winter, and the blend of hearty sausage with the sweetness of corn never fails to bring a smile. What makes it stand out is the creamy texture you get without relying on heavy cream, thanks to the blended potatoes and wholemilk combo. Plus, it’s super straightforward to whip up on a weeknight.

Comfort in a Bowl: Creamy but not heavy, this chowder feels like a warm hug on a cold day.
Simple Ingredients: You probably have most of what you need already in your kitchen.
Flavor Packed: The combination of Italian sausage, fresh veggies, and herbs keeps every bite exciting.
Quick to Make: Ready in less than an hour, it’s perfect for busy evenings but still feels special.

Ingredients & Why They Work

This Creamy Corn Chowder with Sausage Recipe comes together with straightforward ingredients that complement each other beautifully. The sausage adds rich umami flavor, and the potatoes give the chowder its creamy body without needing heavy cream. Fresh herbs and crunchy veggies bring brightness and 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 either sweet or spicy depending on your taste; it’s the backbone of the soup’s flavor.
Celery: Adds a subtle crunch and aromatic base.
Onion: Provides sweetness and depth once sautéed.
Red bell pepper: Brings a touch of sweetness and vibrant color.
Russet or gold potatoes: Russets break down nicely for creaminess, while gold potatoes hold a bit more shape.
Sweet corn: Fresh, frozen, or canned all work; it’s the star that brightens the chowder.
Kosher salt and black pepper: To season perfectly—adjust to your liking.
Fresh thyme and bay leaves: Tiny herb flecks lift the overall flavor complexity.
Chicken stock: Use a good-quality stock for richness and a savory base.
Whole milk: Adds creaminess without overpowering richness.
Parsley and shredded cheese (optional): Fresh parsley adds a pop of green, and cheese melts delectably on top for extra indulgence.

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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

I love tweaking this recipe depending on the season or what’s in my fridge. Sometimes I swap the sausage for smoked turkey sausage to lighten things up, or add a pinch of smoked paprika for a subtle smoky kick. Don’t hesitate to make it your own — that’s part of the fun!

Spicy Variation: I’ve added extra red pepper flakes when I crave some heat, and it’s a game changer—just be sure to balance it with a little more milk or stock.
Vegetarian Version: Swap sausage for smoked tofu or mushrooms and use vegetable stock for a hearty vegetarian alternative.
Make It Chunky or Smooth: You control the texture by blending more or less of the soup before returning it to the pot.

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 for Maximum Flavor

Start by heating your stockpot over medium heat and crumble in the Italian sausage. Stir and break it up with your spoon as it cooks, aiming for small, browned pieces. This usually takes about 6-8 minutes. If you notice excess fat pooling, scoop out any more than two tablespoons so your soup doesn’t get greasy. This step lays down the rich flavor foundation.

Step 2: Sauté the Veggies Until Soft and Aromatic

Once the sausage has browned, add diced celery, onion, and red bell pepper. Stir these around and cook them for 4-6 minutes until they soften up nicely. This vegetable trio adds wonderful aromatics and texture to the chowder, so don’t rush this step!

Step 3: Add Potatoes, Corn, Herbs, and Stock

Dice three of your potatoes into half-inch cubes—you want them to cook evenly and blend easily. Slice the last potato into wedges; these will cook through and get pureed later to help thicken the chowder. Toss in 2 cups of corn, salt, pepper, thyme sprig, bay leaves, and chicken stock. Bring everything up to a boil, cover your pot, then lower the heat and let it simmer until potatoes are fork-tender—about 20 minutes. The kitchen will smell amazing by this point!

Step 4: Blend Potato Wedges with Corn and Milk

Remove the bay leaves and thyme sprig. Scoop out the potato wedges and set them aside, then blend them with the remaining 2 cups of corn and the whole milk until completely smooth. Pour this creamy mixture back into the pot and gently heat for 5 more minutes. This gives your chowder that luscious, silky texture without needing any cream.

Step 5: Garnish and Serve Warm

Serve your chowder hot, sprinkled with fresh parsley and shredded cheese if you like a little extra indulgence. Every spoonful will be cozy, flavorful, and satisfying—a perfect meal to enjoy with loved ones.

Top Tip

From my experience, the secret to the best Creamy Corn Chowder with Sausage Recipe is balancing texture and flavor—don’t skip the step where you blend part of the soup. It’s what transforms it from chunky stew to silky chowder.

Don’t Overbrown: Avoid cooking the sausage at too high heat, which can make it tough and dry; medium heat gives you perfect browning and juiciness.
Use a Good Stock: A quality chicken stock really elevates the depth of flavor. Homemade or store-bought, just make sure it’s rich and flavorful.
Blend Carefully: When blending the potato wedges with corn and milk, make sure the mixture is smooth so it integrates seamlessly with the soup.
Season Gradually: Taste as you go—season your soup at multiple stages rather than all at once to avoid over-salting.

How to Serve Creamy Corn Chowder with Sausage Recipe

corn chowder with sausage - Serving Suggestion

Garnishes

I’m a big fan of garnishing with freshly chopped parsley because it adds a fresh, bright note that lightens up the creaminess. A sprinkle of sharp shredded cheddar or Monterey Jack cheese melts beautifully on top and adds richness—sometimes I even add a little crispy bacon if I’m feeling indulgent!

Side Dishes

Crusty bread or homemade garlic knots are perfect for dunking in this chowder. A simple green salad with a tangy vinaigrette adds a refreshing contrast to the hearty soup, balancing out the meal effortlessly.

Creative Ways to Present

For a casual dinner party, I like to serve the chowder in mini cast-iron skillets or hollowed-out mini pumpkins in the fall—it feels festive and fun. Adding a swirl of sour cream and a sprinkle of paprika on top creates an inviting color pop and extra creaminess.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The chowder thickens as it sits, so before reheating, I usually stir in a splash of milk or stock to loosen the texture back up.

Freezing

This chowder freezes well if you want to batch cook. Freeze it in portions in freezer-safe containers or bags. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, adding a little milk or stock if needed to restore creaminess.

Reheating

Reheat your chowder slowly over low to medium heat, stirring often. This helps prevent curdling or separating. Adding a splash of milk or chicken stock during reheating brings back that silky smooth texture and fresh flavor.

Frequently Asked Questions:

Can I use other types of sausage in the Creamy Corn Chowder with Sausage Recipe?

Absolutely! While Italian sausage offers great flavor, you can try smoked sausage, chorizo, or even a chicken sausage for different tastes. Just adjust seasoning since some sausages are saltier or spicier.

What can I substitute for potatoes in this chowder?

If you’re avoiding potatoes, try using cauliflower florets. They cook down nicely and can be blended to keep that creamy texture without the starch. Just adjust cooking time as cauliflower cooks faster.

Can I make this chowder dairy-free?

Yes! Swap the whole milk for coconut milk or a cashew cream alternative. To keep the chowder creamy, blend some cooked potatoes with your non-dairy milk. Also, check your sausage ingredients to ensure they’re dairy-free.

How long does the Creamy Corn Chowder with Sausage Recipe keep in the fridge?

The chowder stays fresh for up to 3 days refrigerated. Be sure to cool it completely before storing in an airtight container. Reheat gently on the stove or microwave, stirring to maintain creaminess.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe is one of those dishes I keep coming back to because of how satisfying and adaptable it is. Whether you’re making it for a quick weeknight dinner or serving it up for friends on a cold weekend, it delivers warmth and flavor that feels homemade and heartfelt. I hope you love making it as much as I do—you’ve got a comforting bowl of goodness waiting!