This Sausage and Corn Chowder recipe is a creamy and delicious chowder with potatoes, corn and sausage. It’s a comforting and filling meal for a chilly day!
My son Brooks is home from college for the holidays right now, so I thought I’d update this Sausage and Corn Chowder post with a video and share it again. He was just 12 years old when he made this soup back in 2014. It’s fun to see him so little when he’s 19 now! I’ll be sharing current pictures of him soon so you can see how he has changed. In the meantime, enjoy this older post with a new video!
Brooks’ original post:
To add to the list of why I love the East Coast so much, I love chowdah! Although I usually eat clam chowder, I decided to mix it up for a change. Today I made Sausage and Corn Chowder. Believe me, it was wicked awesome!
The chowder itself was a work of art and so easy to make! We didn’t do hardly any prepping before this picture! And if you can even imagine this… it tastes even better than it looks!
I cut the sausage and the onions and browned them in the pot. They made the soup pretty flavorful. Later I added the spices, potatoes, corn, water and milk. This recipe was pretty basic.
This soup could be served in a restaurant! Our friends from San Diego were visiting when I made this chowder and they LOVED it! My buddy said that it was the bomb. Everyone loved this soup. I will definitely make this again. Trust me… this is delish!!! 🙂
And even a kid can make a soup that is the bomb.com… Like Me!
Here are a few more soup recipes you might like to try:
- Butternut Squash Soup
- Best Turkey Soup Recipe
- Easy Chicken Tortilla Soup
- Instant Pot Chicken and Rice Soup
- New England Clam Chowdah
Sausage and Corn Chowder
- 16 ounces smoked sausage, sliced thinly
- 1 medium onion, peeled and chopped
- 4 cups water
- 3 cups diced red potato
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- ¾ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- One 15.25-ounce can whole kernel corn, drained
- One 14.75-ounce can cream-style corn
- One 12-ounce can 2% evaporated milk
- In a large soup pot, brown the sausage and onion over medium heat. Add the water, potatoes, parsley, basil, salt and pepper. Bring to a boil. Reduce heat to simmer, cover and cook for about 15 minutes, or until the potatoes are tender.
- Add the corn and milk, and heat through about 5 minutes.