This corn chowder soup is filled with sausage, corn, and potatoes! It is the kind of satisfying comfort everyone craves!
What Is Corn Chowder Soup?
A corn chowder soup is similar to other chowder recipes in that it has a milky soup base. It also has corn, potatoes, sausage, herbs, and cheese. Chowders are often thick, creamy, and quite rich. It is such a filling and satisfying soup!
I love chowders, but they can be a little heavy at times. Instead of using heavy creams, I like to keep my soups and chowders on the skinny by using evaporated milk and only stirring in a little less cheese than some other chowder soup recipes. The chowder will still taste creamy and luscious!
WHERE IS THE CORN CHOWDER SOUP RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Corn Chowder Soup Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Corn Chowder Soup?
This recipe starts with Italian sausage that is cooked and crumbled. My vegetable base is a blend of onions and bell peppers. If you have fresh vegetables, that is awesome, but using frozen is perfectly acceptable and a total time saver. The soup is thickened with a little flour and chicken broth. Instead of cubed potatoes that you find in traditional chowders, I used bagged hash browned potatoes, again this is a huge time saver. Frozen corn, evaporated milk, and a little cheese finish off the recipe!
Can Corn Chowder Soup Be Frozen?
No, the milk and the potatoes will no reheat well, the milk could separate and the potatoes will get soggy, but I am going to bet that there won’t be any soup left over to freeze anyway!
In the mood for soup? Try Broccoli and Cheese Soup, Potato Sausage and Kale Soup, or this Cheeseburger Soup!
Skinny Sausage and Corn Chowder
This corn chowder soup is filled with sausage, corn, and potatoes! It is the kind of satisfying comfort everyone craves!
Ingredients
- 1 lb pound bulk pork sausage
- 3 cloves garlic, minced
- 1/2 cup onion, diced
- 1/2 red bell pepper, diced
- 3 tablespoons flour
- salt
- pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups shredded, hash browned potatoes (frozen)
- 12 oz frozen corn
- 12 oz evaporated milk
- 1 cup shredded white cheddar
Instructions
- In a large stockpot brown sausage, breaking up large pieces as it cooks. Stir in garlic and onions. Cook until sausage is no longer pink. Drain. Return pot to heat and sprinkle sausage with flour. Add salt, pepper, Thyme, and Rosemary. Stir over heat for one minute. Add chicken broth, potatoes and corn. Bring soup to a boil. Cover and heat on low for 15 minutes. Stir in evaporated milk and shredded cheese. Stir until cheese has melted. Serve immediately.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 400Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 80mgSodium 1151mgCarbohydrates 26gFiber 2gSugar 9gProtein 21g
Lisa @ Garnish with Lemon says
I love your rationalization-I think it was a premonition you had! Glad it’s starting to warm up. I love the flavor combo in this soup-good for the soul! 🙂 Pinned!
Lemonsforlulu says
Thanks Lisa. I’ve been told by my husband that this soup needs to be made weekly!
Erin (@LawStudentsWife) says
Laughed out loud when I read the Christmas cookie comment! Also, this chowder looks so tasty. Love the evaporated milk trick too!
Lemonsforlulu says
Thanks Erin!
Jessica @ A Kitchen Addiction says
A big bowl of chowder is just what I need to keep from freezing right now!
Deb@CookingOnTheFrontBurner says
I am so drawn to soup recipes this week after all the cold weather we have been having! I like that it is a lighter version….
Lemonsforlulu says
Thanks Deb! I’m so tired of the cold. I need spring!
Beth says
Soup is my favourite food for this time of year, and yours looks wonderful!
Lemonsforlulu says
Mine too!
thegunnysack says
There’s nothing like soup in the winter! I went to my sister’s house for lunch yesterday and she made two different soups. Of course, I had to try some of both!
Julie @ This Gal Cooks says
I love chowders! I’ve never used evaporated milk in a soup but I use it in macaroni and cheese. Will have to give it a try in soup! Pinned. Have a great weekend, Tanya! Hope the weather is warming up for you. 🙂
Julie Evink says
Love this and that it’s skinnied up! I need to get skinnied up now!
Cathy@LemonTreeDwelling says
Anything with sausage is a winner for me, Tanya….especially soup! Glad you were able to survive the arctic freeze….thanks to the extra pregnancy weight (and/or Christmas treats) I was too!! 🙂
cookingwithcurls says
You always crack me up Tanya. 🙂 I knew there was a reason for holiday goodies, warmth in winter!! 😉 Thanks so much for sharing your yummy recipe with us at Best of the Weekend. 🙂
Lemonsforlulu says
Thanks Lisa!
Teresa says
Just wanted to tell you, tried this last night and it was AMAZING!! On a chilly night, this really hit the spot!! Will definitely put this in the “keeper” file!! Thanks for sharing!
donna c says
Yum!!! Where does the chopped red pepper go? Thanks for sharing!!!