Dinner just got a whole lot tastier with this spicy sausage corn chowder! If you are craving a comfort food meal this corn chowder is gonna hit the spot. Spicy Italian sausage, corn, diced potatoes, and more.
You will use simple ingredients to make this creamy corn chowder, which is why I love it so much. My whole family gobbles this up and it reheats well.
Green chili chowder is another chowder you have to try. Or whip up this broccoli cheese soup for a cheesy twist to dinner.
Why we love this recipe!
- This is a chowder that is ultra thick and creamy, and super savory.
- You will find this chowder gets a kick of spice, but you can tame with a mild sausage.
- A total comfort food dinner idea for you to try out this week.
- Great for serving a crowd!
Key Ingredients
- Oil – Extra virgin oil.
- Garlic – Minced.
- Onion – Yellow, diced.
- Potatoes – Peeled and diced.
- Stock – Chicken stock.
- Sausage – Spicy Italian Sausage.
- Corn – Fresh off cob.
- Cream – Heavy cream.
- Thyme – Optional
How To Make
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Begin by heating olive oil in a Dutch oven over medium heat. Once hot, add onion and garlic and sauté until translucent.
- Pour in chicken stock, diced potatoes, and thyme. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium and let it simmer for 10-15 minutes or until potatoes are tender when pierced with a fork.
- In a separate skillet, cook Italian sausage, breaking it up into small pieces until browned and cooked through. Remove from heat and drain excess fat.
- Add the cooked sausage to the Dutch oven and then stir in corn and heavy cream until thoroughly combined. Cook for an additional 5 minutes. Before serving, remove thyme sprigs.
Tips from our Recipe Developer
- Consider adding other proteins to elevate the flavor, shrimp, diced chicken, etc.
- Use fresh corn cut off the cob or frozen or drained corn.
- The more you add in terms of vegetables, adds extra flavor. Have fun trying different flavors.
- The longer you let your chowder simmer, the richer the flavor.
- Enhance the recipe with herbs and spices.
Storing Tips
Refrigerator
Store your chowder in the fridge for 2-3 days. You will find this soup does reheat really well. So make sure to reheat the leftovers.
Freezing
Now you can freeze leftovers but you will find it can separate a bit and the texture can change slightly. But overall you will find it can be frozen for 2-3 months.
Reheating
To reheat you will want to warm it up in the microwave or in a skillet on the stove. Feel free to reheat until it is warmed through.
What To Serve With Spicy Corn Chowder
Corn chowder is an all in one type of meal but you have options. You can serve with some bread and butter, salad, or even a side sandwich.
Recipe FAQs
Yes, you can. Go right ahead and prep the chowder as you would, and once cooled, place in the fridge. You can make this up a day in advance. Then warm it up on the stovetop right before you want to serve.
To mild, the soup down, don’t use a spicy Italian sausage. Reach for a plain sausage or a mild instead of a spicy sausage.
Go right ahead and leave out the sausage, and reach for vegetable stock instead of chicken stock. Then cook the chowder as it should.
Need more soup recipes? Try these:
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Printable Recipe Card
Spicy Sausage Corn Chowder
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves of garlic minced
- ¾ cup diced yellow onion
- 4 cup peeled diced potato
- 4 c. chicken stock
- 1 lb spicy Italian sausage
- 1 ½ cups corn cut from cobs or canned (drained)
- 1 cup heavy cream
- 3-5 sprigs of thyme more for garnish (optional)
Instructions
- Using a Dutch oven, heat the olive oil over medium heat. Once hot, add the onion and garlic, and cook until they become translucent.
- Add the chicken stock, diced potatoes, and thyme to the Dutch oven. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for 10-15 minutes, or until the potatoes are fork-tender.
- In a separate skillet, cook the Italian sausage, breaking it up into small pieces, until it’s browned and fully cooked. Remove the skillet from heat.
- Drain the fat from the sausage before adding it to the Dutch oven. Then, add the corn and heavy cream, and stir until all the ingredients are well combined. Cook for another 5 minutes. Remember to remove the thyme sprigs before serving.
Notes
- Sausage – If you don’t want spicy, then reach for mild sausage.
- Simmer – Allow your chowder to simmer to get a richer flavor.
- Storing – Store your leftover soup in the airtight fridge for up to 4 days.
Equipment
Nutrition Information
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This recipe looks really yummy!!! will make this really soon, to try this for the first time the chowder with meat, I only have try the clam chowder. Thanks for sharing 🙂
This is such a heart comfort food dish, absolutely delicious!
I’m going to try this with veggie sausages. It looks so tasty.
This was so warm and hearty on a cool day. I loved it so much!
I love the way the cream cut the spice so well. I really enjoyed this one!