There’s nothing quite as comforting as a bowl of rich, velvety soup bubbling on the stove. This Creamy Corn Chowder with Sausage Recipe is a total favorite because it marries sweet corn with savory sausage and tender potatoes for a hearty, soul-warming dish that feels like a big, cozy hug in a bowl.

A white bowl filled with creamy soup containing several visible layers: a thick white liquid base with specks of green herbs, chunks of light beige meat, soft pieces of potato, orange carrot slices, and small bits of red peppers. Shredded yellow cheese is sprinkled on top along with some fresh green parsley leaves. A metal spoon rests inside the bowl, partly submerged in the soup. In the background, there are two white bowls, one filled with shredded yellow cheese and the other with fresh green leafy herbs. 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

This chowder is pure comfort food magic, the kind you’ll crave when the weather turns nippy or when you just want something that’s both satisfying and easy to put together. I love how the sausage adds a savory depth that perfectly complements the natural sweetness of the corn and the creaminess of the potatoes.

Simple but flavor-packed: Every bite bursts with layers of savory sausage, sweet corn, and fresh veggies, making it anything but boring.
Perfect balance of creamy and chunky: The blended potato and corn mixture creates luscious creaminess, while the diced potatoes add just the right texture.
Great for any season: While cozy for winter, this chowder feels fresh enough for a light dinner any time you want a comforting meal.
Easy to customize: Whether you want it spicier or packed with more veggies, this recipe is a fantastic base to make your own.

Ingredients & Why They Work

Each ingredient in this chowder has a purpose, from building flavor to adding texture and creaminess. Using fresh veggies and quality Italian sausage really makes a difference in the final taste, so I always recommend picking the freshest produce you can find.

Flat lay of sweet Italian sausage links with natural casing, two crisp green celery stalks diced, one fresh white onion diced, one vibrant red bell pepper diced, four whole russet potatoes with rough skin, a small white bowl filled with bright yellow sweet corn kernels, a small white bowl containing coarse kosher salt, a small white bowl with freshly ground black pepper, one fresh sprig of thyme with tiny green leaves, three dried bay leaves, a simple white ceramic bowl filled with golden chicken stock, a small white bowl of whole milk, a few sprigs of fresh green parsley, and a small pile of shredded pale yellow cheese, all placed 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: I like sweet or spicy Italian sausage because it adds a rich, meaty backbone and a touch of spice that complements the sweetness of the corn beautifully.
Celery: Adds a subtle crunch and a slight aromatic bitterness that balances the richness of the sausage.
Onion: Provides that essential savory base flavor you expect in any good chowder.
Red Bell Pepper: Brings a mild sweetness and color pop that brightens the soup visually and flavor-wise.
Russet or Gold Potatoes: I use russet for that fluffy, creamy texture when blended and gold for a buttery, smooth bite; both create the perfect chowder body.
Sweet Corn: I often use frozen or canned corn, which makes this recipe super convenient and still packed with that summery sweetness.
Kosher Salt & Black Pepper: Simple seasonings that elevate the flavors without overpowering them.
Fresh Thyme & Bay Leaves: These herbs add earthy, aromatic notes that deepen the flavor complexity.
Chicken Stock: I recommend a good-quality stock or broth to keep the soup flavorful and rich without adding unwanted salt.
Whole Milk: For that creamy finish that makes the chowder so comforting and luscious.
Parsley & Shredded Cheese (Optional): Perfect fresh and melty toppings that bring color and extra flavor.

📝

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 playing around with this creamy corn chowder — it’s like a blank canvas that welcomes your favorite ingredients. Sometimes I add a bit of smoked paprika for a smoky twist or throw in a handful of kale for some greens. Feel free to make it your own.

Variation: When I’m in a hurry, I swap Italian sausage for cooked bacon or omit the meat for a vegetarian version by using smoky smoked paprika and a bay leaf bouquet for extra depth.
Dairy-free version: Use coconut milk or a cashew cream to keep it super creamy without the dairy.
Mild or spicy: I recommend starting with sweet sausage if you’re new to spicy foods, but if you like heat, spicy Italian sausage or a pinch of cayenne will do the trick.

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

A large silver pot filled with creamy white soup dotted with small pieces of red peppers, green celery, and bits of browned meat, with a silver ladle resting inside. Below the pot, a white bowl holds the same soup, topped with shredded yellow cheese and green parsley leaves, with a spoon inside the bowl. To the left, there is a small white bowl of fresh green parsley and a white bowl filled with shredded yellow cheese. Two metal spoons rest side by side on a white marbled surface, and an empty white bowl is stacked with another bowl to the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage

I start by heating up a heavy stockpot and browning the sausage over medium heat. Breaking it into small pieces helps it cook evenly and develop crispiness in spots, which adds beautiful texture. Watch carefully and if there’s more than a couple tablespoons of fat once the sausage is nice and brown, I drain the excess so the chowder won’t be greasy.

Step 2: Sauté the Veggies

Next, I add the diced celery, onion, and red bell pepper right into the pot with the sausage. Cooking these until they’re soft and fragrant (about 4-6 minutes) builds a flavorful base. Stir regularly so nothing sticks or burns, and let those natural sugars start to caramelize.

Step 3: Add Potatoes, Corn, and Stock

I like to dice three of the potatoes into neat ½-inch cubes for chunkiness and slice the last one into wedges — those wedges will later get blended for creaminess. Add these, along with half of the corn, salt, pepper, thyme, bay leaves, and chicken stock to the pot. Bring everything to a boil, then cover and drop the heat to let it simmer gently until the potatoes are tender (usually around 15-20 minutes).

Step 4: Puree the Wedges with Corn and Milk

Once the potatoes are tender, fish out those wedges and blend them together with the remaining corn and whole milk until smooth. This step is what turns the chowder silky and luxurious, so don’t rush it. Pour the blended mixture back into your pot and let it cook on low for another 5 minutes to meld the flavors.

Step 5: Serve and Garnish

Ladle the chowder into bowls and sprinkle fresh parsley and shredded cheese on top if you like. The herbs brighten the dish, and the cheese melts in for a lovely savory finish.

Top Tip

Over the years, I’ve learned a few little tricks that really elevate this chowder from good to unforgettable. Paying attention to texture and seasoning throughout the cooking process makes all the difference.

Drain excess fat: Removing extra sausage fat keeps the soup from feeling greasy and lets the other flavors shine.
Cook veggies just right: Don't overcook the celery and peppers—they should be soft but still retain a little bite for balance.
Use wedges for blending: Blending potato wedges rather than all diced potatoes gives you the perfect creamy chowder base without making the entire soup puree.
Season gradually: Taste as you go to avoid oversalting; adjust seasoning after the milk and stock have been added for best results.

How to Serve Creamy Corn Chowder with Sausage Recipe

Corn Chowder with Sausage - Serving Suggestion

Garnishes

I always top my chowder with fresh parsley because it adds a pop of color and a fresh herbal note that cuts through the richness. Sometimes I throw on shredded sharp cheddar or a sprinkle of smoked gouda — it melts into the soup for that dreamy, cheesy finish.

Side Dishes

A crusty artisan bread or garlic toast pairs wonderfully with this chowder. I also love serving it alongside a simple green salad with a lemon vinaigrette to brighten the whole meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this chowder in mini bread bowls—people love that rustic, edible container! Garnishing with crispy fried sage leaves or a drizzle of chili oil adds a gourmet flair that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

This chowder keeps beautifully in an airtight container in the fridge for up to 3 days. I always let it cool fully before refrigerating to maintain texture and flavor.

Freezing

I’ve frozen this chowder successfully in portions for up to 2 months. Just thaw it overnight in the fridge before reheating gently on the stovetop. Be aware that the potatoes can sometimes change texture slightly, but the flavor remains fantastic.

Reheating

When reheating, a gentle simmer on the stove is best to avoid overheating the milk and curdling the soup. Stir frequently and add a splash of milk or stock if it gets too thick.

Frequently Asked Questions:

Can I make this chowder vegetarian?

Absolutely! Just skip the sausage and use vegetable stock. To add depth, toss in some smoked paprika, extra thyme, or smoked salt. You can also add mushrooms for a meaty texture.

What type of sausage works best?

I prefer sweet or spicy Italian sausage because it brings seasoning and fat that enrich the chowder. You could also try breakfast sausage or chorizo if you want a different flavor profile.

Can I use fresh corn instead of frozen or canned?

Yes, fresh corn just takes a little more prep but adds wonderful sweetness and texture. Cut the kernels off the cob and add them like you would canned or frozen corn in the recipe.

How do I prevent the chowder from becoming too thick?

If the chowder seems too thick while simmering or reheating, simply stir in a bit more chicken stock or milk until you reach your desired consistency. Adding liquid gradually helps keep the texture perfect.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe is one of those dishes I return to again and again, especially when I want something that feels indulgent but is totally homey and approachable. It’s the perfect recipe to share with friends or enjoy on your own with a good book. Give it a try—you’ll find that the comforting flavors and creamy texture make it a go-to that keeps everyone coming back for seconds.