Homemade Sausage and Corn Chowder

Here is my favorite sausage and corn chowder recipe, with hearty ground sausage, creamy potatoes, sweet corn, and a rich milk and cream base that comes together in one pot.

This chowder is what I make when we need something warm and filling on a cold evening. It’s become our go-to comfort meal, and my kids actually get excited when they see me pulling out the sausage and cream corn. Best part? It tastes even better the next day.

What Kind of Sausage Should I Use?

The beauty of this chowder is that you can use whatever ground sausage fits your taste preferences. Sage sausage adds a classic, herby flavor that pairs nicely with the sweetness of the corn, while original breakfast sausage keeps things mild and family-friendly. If you like a little kick, go for spicy sausage – it adds a nice contrast to the creamy base without being overwhelming. You can even use turkey sausage if you’re looking for a leaner option, though pork sausage will give you the richest flavor since the fat renders out and adds depth to the chowder.

Options for Substitutions

This chowder is pretty forgiving when it comes to swapping ingredients:

• Ground sausage: You can use any variety you prefer – sage, original, or spicy all work great. If you want a lighter option, try ground turkey sausage or even crumbled bacon for a different flavor profile.
• Canned diced potatoes: Fresh potatoes work just as well here. Use about 2 cups of peeled and diced russet or Yukon gold potatoes, and simmer them in the milk until tender before adding the corn (this will take about 15-20 minutes).
• Milk: Whole milk gives the creamiest result, but you can use 2% if that’s what you have. For an even richer chowder, replace 1 cup of milk with heavy cream or half-and-half.
• Cream style corn: If you only have regular canned corn, you can use it instead. Just blend half of it with a bit of milk to create that creamy texture, then add both the blended and whole kernels to the pot.
• All-purpose flour: For a gluten-free version, swap the flour with 2 tablespoons of cornstarch mixed with a little cold milk before adding it to the chowder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chowder is adding the milk too quickly after the flour, which can create lumps – instead, sprinkle the flour over the cooked sausage and stir constantly for those 2 minutes to create a smooth base before gradually pouring in the milk while whisking.

Another common error is cranking up the heat to speed things along, but chowder needs gentle simmering since high heat can cause the milk to curdle or scorch on the bottom of the pot.

Don’t skip draining the grease after browning the sausage, as too much fat will make your chowder greasy and prevent it from thickening properly, and if your chowder isn’t thickening after 25 minutes, let it simmer uncovered for another 5-10 minutes to help reduce the liquid.

Finally, wait until the end to season with salt since the sausage and canned ingredients already contain sodium – taste first, then adjust.

What to Serve With Sausage and Corn Chowder?

This hearty chowder is pretty filling on its own, but I love serving it with some warm, buttery cornbread or crusty dinner rolls for scooping up all that creamy goodness. A simple side salad with mixed greens and a tangy vinaigrette helps balance out the richness of the soup and adds a nice fresh crunch. If you want to make it a full meal, some biscuits or a slice of garlic bread work great too. For a cozy dinner, I’ll sometimes add a few dashes of hot sauce to my bowl and serve it with saltine crackers on the side for extra texture.

Storage Instructions

Store: Keep your leftover chowder in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together, so don’t be surprised if you find yourself reaching for it!

Freeze: This chowder freezes pretty well for up to 2 months, though the texture might change slightly since it has milk in it. Let it cool completely, then store in freezer-safe containers, leaving a bit of room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can also microwave individual portions, but I like to add a splash of milk while reheating since the chowder tends to thicken up in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 90-105 g
• Fat: 120-135 g
• Carbohydrates: 230-250 g

Ingredients

For the chowder:

• 1 lb ground sausage (I recommend Jimmy Dean regular for the best fat-to-meat ratio)
• 1 medium onion (finely diced into 1/4-inch pieces)
• 15 oz diced potatoes
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 3 1/2 cups milk
• 1/2 cup heavy cream
• 30 oz cream style corn (I use Del Monte for a thicker consistency)
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tsp salt
• 1 1/4 tsp pepper

For the garnish:

• 2 green onions (thinly sliced on the bias for better presentation)

Step 1: Brown the Sausage and Build the Aromatics

• 1 lb ground sausage
• 1 medium onion, finely diced

Heat a large pot or Dutch oven over medium-high heat.

Add the ground sausage, breaking it into small crumbles with a wooden spoon as it cooks.

Once the sausage is mostly cooked through and no longer pink (about 5-7 minutes), add the diced onion and continue cooking for another 2-3 minutes until the onion softens and becomes translucent.

This combination builds the flavor foundation of your chowder—the sausage fat will help cook the onion and carry all those savory flavors throughout the dish.

Step 2: Create the Roux and Begin the Cream Base

• 3 tbsp flour
• 3 1/2 cups milk

Sprinkle the flour over the sausage and onion mixture, stirring constantly for about 2 minutes.

This creates a roux that will thicken your chowder.

Gradually pour in the milk while stirring continuously to avoid lumps—I like to add it in three additions, stirring well between each pour to ensure a smooth, silky base.

The slow incorporation prevents that grainy texture that can happen if you dump all the liquid in at once.

Step 3: Add the Vegetables and Cream Style Corn

• 15 oz diced potatoes
• 30 oz cream style corn
• 1/2 cup heavy cream

Bring the milk mixture to a gentle simmer, then add the diced potatoes and cream style corn.

Stir well to combine and distribute the potatoes evenly throughout the pot.

The potatoes will begin to soften during simmering and help thicken the chowder naturally as their starches release into the liquid.

Step 4: Simmer and Thicken the Chowder

Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally to prevent sticking on the bottom.

The chowder will gradually thicken as the potatoes break down and the roux continues to work.

You’ll know it’s ready when the potatoes are tender and the consistency is creamy and hearty—it should coat the back of a spoon.

Step 5: Season to Perfection

• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tsp salt
• 1 1/4 tsp pepper

Stir in the garlic powder, smoked paprika, salt, and pepper.

Taste as you go—I tend to add the salt gradually because the sausage already contributes saltiness, and you can always add more but can’t take it out.

The smoked paprika adds a subtle depth that makes people ask what your secret ingredient is!

Step 6: Finish and Serve

• 2 green onions, thinly sliced on the bias

Ladle the hot chowder into bowls and top each serving with the sliced green onions.

The green onions add a fresh brightness that cuts through the richness of the cream and sausage, creating a beautifully balanced bite.

Serve immediately while piping hot.