There’s nothing quite like the comforting warmth of a good chowder, and this Creamy Corn Chowder with Sausage Recipe really hits the spot. It’s rich, hearty, and packed with flavors that feel like a big, cozy hug from your kitchen to your soul.

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 creamy corn chowder more times than I can count, and every time it delivers that perfect balance of silky texture and rustic heartiness. Plus, the sausage brings a savory punch that takes this from simple soup to something really special.

Full-flavored but easy: This recipe manages to pack bold tastes without complicated steps or obscure ingredients.
Texture play: The blend of smooth blended corn with chunky potatoes and sausage bits makes every spoonful interesting.
Flexible and forgiving: You can swap sausage types or add your favorite veggies with great results.
Comfort food perfection: It’s the kind of soup that warms you up on a chilly day and keeps you coming back for more.

Ingredients & Why They Work

Every ingredient here plays a key role in building layers of flavor and texture — from the spicy sausage to the sweet corn and hearty potatoes. Shopping fresh veggies is easy, and I’ve found that frozen corn works just as well when fresh isn’t an option.

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: Adds savory, slightly spicy richness; use sweet or spicy depending on your preference.
Celery: Gives a fresh, mild crunch and balances the richness.
Onion: Builds a savory sweet base when sautéed.
Red bell pepper: Adds subtle sweetness and color.
Potatoes: Russet or gold potatoes create comforting heft and soften into the chowder beautifully.
Sweet corn: The star ingredient for sweetness and texture; canned or frozen works great.
Kosher salt: Essential for seasoning and pulling flavors together.
Black pepper: Adds a bit of warmth and bite.
Fresh thyme: Brings an earthy herbal note that pairs well with sausage and potatoes.
Bay leaves: Subtle aroma that deepens the broth.
Chicken stock: The flavorful liquid base that’s lighter than cream but still rich.
Whole milk: Adds creaminess without heaviness.
Parsley (optional): For a fresh, bright garnish.
Shredded cheese (optional): I love sharp cheddar melted on top for extra decadence.

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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

This Creamy Corn Chowder with Sausage Recipe is a great base to play with. I love tweaking it depending on what’s in season or what I have on hand – feel free to get creative!

Variation: One of my favorite twists is swapping Italian sausage for smoky chorizo. It gives the chowder a deep, spicy kick that’s different but equally addictive.
Vegetarian option: Skip the sausage and add smoked paprika and extra herbs for a meat-free version that still packs punch.
Seasonal tweaks: In summer, I sometimes add fresh basil or a dash of lemon juice for brightness.
Spice level: Adjust by choosing hot or sweet sausage or adding a pinch of cayenne pepper.

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 until crispy

Start by placing the Italian sausage in a large stockpot over medium heat. I like to break it up with my spatula into small pieces so they brown nicely and develop some crisp edges. This usually takes about 6 to 8 minutes. Drain any excess fat but don’t throw away that flavor completely—just discard if there’s more than two tablespoons of liquid. This step lays the savory foundation, so don’t rush it!

Step 2: Sauté your veggies

Add the diced celery, onion, and red bell pepper to the pot. Stir them in with the browned sausage and sauté for 4 to 6 minutes until everything softens and the onion turns translucent. This melding step brings sweetness and complexity—if you skip it, the chowder won’t have that deep “home-cooked” feel.

Step 3: Add potatoes, corn, herbs, and stock

Prep the potatoes by dicing three into half-inch cubes and slicing one into wedges. Toss all the potatoes and 2 cups of corn into the pot, along with salt, pepper, fresh thyme, bay leaves, and chicken stock. Bring it to a boil, cover, and lower the heat to a gentle simmer. Cook until potatoes are tender—about 15 to 20 minutes. Use a knife to check—they should slide in easily with no resistance.

Step 4: Blend potatoes and corn for creaminess

Remove the potato wedges you sliced earlier and combine them in a blender with the remaining 2 cups of corn and whole milk. Blend until smooth and creamy. This little trick gives the chowder that signature velvety texture without heavy cream. Pour this back into the pot, stir, then simmer gently for 5 more minutes to warm through.

Step 5: Serve with your favorite toppings

Ladle the chowder into bowls and sprinkle with fresh parsley and shredded cheese if you’re feeling indulgent. I sometimes add a crack of extra black pepper and a few chili flakes for a subtle heat boost. This soup is best enjoyed piping hot with crusty bread on the side.

Top Tip

Making this Creamy Corn Chowder with Sausage Recipe has taught me the importance of layering textures—it’s the little details that turn a soup into something memorable.

Sauteing veggies: Don’t rush softening the onion, celery, and pepper. Their mellow sweetness is crucial for depth.
Potato wedges for blending: Setting aside a portion of potatoes to blend with corn and milk adds natural creaminess without heavy cream.
Season gradually: I find adding salt in stages helps avoid overseasoning—taste before the final simmer.
Don’t skip the fresh herbs: Thyme and bay leaves infuse subtle layers of flavor you’d miss otherwise.

How to Serve Creamy Corn Chowder with Sausage Recipe

Garnishes

I always finish my chowder with fresh chopped parsley—it adds such a pretty pop of color and freshness. If you like a little indulgence, a handful of shredded sharp cheddar cheese melts perfectly on top. A sprinkle of smoked paprika or crispy bacon bits can also elevate it.

Side Dishes

Crusty artisan bread or warm garlic rolls are my go-to sides — perfect for soaking all that delicious chowder. A simple green salad dressed with a bright vinaigrette balances the creaminess beautifully. For a heartier meal, roasted vegetables or a light slaw work wonders.

Creative Ways to Present

For special occasions, I've served this chowder in rustic bread bowls — it feels festive and everything tastes even better when it’s edible! You can also jazz it up by layering the chowder with cheese and crushed crackers before broiling for a golden crust. It makes a lovely centerpiece for casual dinners.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 3 days. It’s perfectly fine to reheat stovetop or microwave, just add a splash of milk or stock if it feels too thick.

Freezing

This chowder freezes really well—just avoid the optional cheese on top before freezing. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently to keep the creaminess intact.

Reheating

I usually reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Adding a little milk or stock during reheating refreshes the texture, keeping it creamy and delicious.

Frequently Asked Questions:

Can I use other types of sausage for this chowder?

Absolutely! While Italian sausage is traditional here, you can swap in chorizo for smoky heat, breakfast sausage for milder flavor, or even a plant-based sausage for a vegetarian twist. Just adjust the seasoning accordingly.

Is it better to use fresh or frozen corn in this recipe?

Both work well. Fresh corn adds a lovely sweetness and crisp texture when in season, but frozen or canned corn is a convenient and flavorful alternative that cooks perfectly in the soup. Just drain canned corn well before adding.

Can I make this chowder dairy-free?

Yes! Simply substitute whole milk for a non-dairy alternative like canned coconut milk or almond milk. Be mindful of the flavor—coconut milk adds richness but a slight tropical note, which can be a nice twist. Also, avoid adding cheese if you need to keep it dairy-free.

What’s a good substitute if I don’t have chicken stock?

Vegetable stock works beautifully as a substitute and keeps the flavor balanced, especially if you want a lighter or vegetarian version. You can also use water with a splash of soy sauce or miso paste to add umami depth if stock isn't available.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe has become such a cozy staple for me, especially when the weather turns chilly and I want something quick but satisfying. It’s one of those dishes you can trust to feel like home in a bowl, inviting you to slow down and savor every bite. I’m excited for you to give it a try—it’s simple, flavorful, and a crowd-pleaser that you’ll want to make again and again.