Dinner Tonight: Sausage & Corn Chowder

This is a bowl full of goodness.  I really love this soup/chowder meal.  Plus, it’s super easy and requires only one pot…love that.  This meal will keep you warm all the way to spring. 
Shopping List
1 pound sausage (pork, turkey, chicken…just a good quality sausage…you can even use something like Owen’s breakfast sausage)
1 onion, chopped
2 potatoes, peeled and chopped (the smaller you chop the potatoes, the faster the soup will cook)
3 cups of milk (see below for another option)
2 bay leaves, dried or fresh
1 can cream corn
Cheddar cheese
Extra Virgin Olive Oil (EVOO) and Salt & Pepper, of course!
In a large pot, brown sausage in a little EVOO.  Remove browned sausage into a bowl and cover with foil to keep warm  (we’ll put it back in at the end).  Add chopped onion to pot and saute in sausage drippings.  Add in potatoes, milk and bay leaves.  Simmer 20 minutes (or until potatoes are tender), stirring often.  Once potatoes are fork tender, add sausage back into soup and also add in cream corn.  Heat through (another 5 minutes).  Serve and top with cheese.
So simple.  So hearty.  So, so yummy.  This stuff also re-heats beautifully.  I just love this soup.    Make sure you use a sausage…using just ground beef won’t give you the same amount of flavor.  And only one pot to clean up.  Delightful.
**Sometimes, I want to lighten this up a bit, so I only use 1.5 cups of milk and then use 1.5 cups of chicken stock as well.  Great flavor with a little less milk.**
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  • brandonandmandycox October 20, 2011 at 7:56 pm

    I am making this tonight – yummy!

  • Sheaffer, Chris, Scout, and baby Carter October 21, 2011 at 2:22 am

    Okay. I'm making this next week for sure. Looks soooooooo good.

  • brandonandmandycox October 21, 2011 at 5:56 pm

    It was delicious! At first, Brandon wasn't too sure, but he ended up loving it and took it to work for lunch today!

  • The Genella Family October 26, 2011 at 1:00 pm

    I made your chowder and it was WONDERFUL!! Thanks for sharing the recipe!! And I think it was even better as leftovers!

  • Lauren November 3, 2011 at 1:14 am

    We had a cold and blustery day today so I decided this recipe would be perfect for dinner…oh my goodness!! Awesome! It is definitely going on my "winter" rotation! :). Thanks again for another wonderful recipe!

  • walshpartyofthree January 4, 2012 at 11:38 pm

    I am making this again tonight. I think this is my 4th time since you told me about your blog at the fall party! I am addicted for sure!!

  • Allison October 3, 2013 at 11:25 am

    I just made this last night and loved it!!! I'm making your Apple/BBQ Chicken crock pot recipe next. THANK YOU!!!! šŸ™‚

  • Katie October 7, 2013 at 2:52 pm

    Shay,
    What kind of milk do you use? I have whole milk and skim on hand… maybe one cup of skim and 2 whole? Or do you suggest I go some get 2%?

    Thanks so much!
    Katie

  • Mix and Match Mama October 7, 2013 at 7:09 pm

    I use 2% but I think Skim or Whole would work just fine too. Whole milk would make the soup really nice and rich and skim milk, not as much. A combination of the two might be the best solution!

  • Tess October 7, 2013 at 9:40 pm

    Shay- this is perfect… my family doesn't like creamed corn- but I accidently grabbed a can instead on whole kernel. I wasn't going to take it back, so its been in the pantry for a couple weeks now. I don't think they will even know with this recipe. Thanks for sharing.

  • Sara October 10, 2013 at 8:51 pm

    I have everything I need to make this soup…but I only have skim milk, will I need to thicken it more somehow? Also would a handful of fresh kale at the end go with the flavors? Thanks!

  • AndiP October 10, 2013 at 9:04 pm

    I absolutely love this chowder. My husband raved about it…..raved. He's a guy so you know it's good if he's raving about something that isn't a prime rib. So good and perfect for the fall.

  • Mix and Match Mama October 11, 2013 at 9:39 am

    I use a 2% milk when I make this but I think skim will work just fine. The milk is more about flavor than as a thickening agent.

  • Sara October 11, 2013 at 11:41 pm

    I made this tonight and it was delicious! I used skim milk and also used my potato masher in the soup to mash some of the potatoes. It was creamy and rich without any cream or butter! I used chicken sausage and lots of pepper – soooo yummy, thank you!

  • RachaelToddNuwash October 14, 2013 at 10:02 pm

    Thanks for your wonderful fall recipes and making my grocery shopping so easy this week!

  • RachaelToddNuwash October 14, 2013 at 10:03 pm

    Thanks for the delish fall recipes and making my grocery shopping so easy this week!

  • LZ October 17, 2013 at 2:48 am

    This soup was sooo good. Thanks so much for the recipe. This is definitely a keeper and will be great this winter!

  • Ashhog November 5, 2013 at 1:47 am

    Just tried this tonight! This is my new favorite soup! SO good! Loved it!

  • Mary Woods November 17, 2013 at 7:21 pm

    Sounds so good! How many will this serve?

  • Sara Gullickson December 9, 2013 at 2:24 pm

    What is EVOO and S&P? Sorry for the ignorance!

  • Katherine December 9, 2013 at 4:34 pm

    I will be making this when the hubby gets back from a business trip! Looks to simple and delicious to pass up

  • Mix and Match Mama December 9, 2013 at 5:47 pm

    Sorry! I updated the recipe and added what they stand for! EVOO is Extra Virgin Olive Oil and S&P is salt and pepper!

  • Anonymous January 9, 2014 at 3:21 pm

    Is there something else I could use in place of the milk? I have a strong dairy sensitivity, but am having trouble with figuring out a good alternative šŸ™

  • Mix and Match Mama January 9, 2014 at 7:19 pm

    You could try using chicken stock instead with a little cornstarch to thicken things up…I haven't done it myself but it's worth a shot!

  • Mindy January 10, 2014 at 3:13 am

    i made this tonight & it was so yummy! the only change i did was add half chicken stock & half 1% milk..delicious!! thank you!!

  • sammy January 12, 2014 at 5:51 pm

    Not sure if my last post went though…sorry if it's a duplicate!

    This is the best recipe ever! I used chicken sausage today, and it was equally if not more delicious. My husband told me it's the best thing I've ever made! Thanks šŸ™‚

  • Anonymous January 19, 2014 at 6:24 pm

    I am dairy-free and made this with unsweetened plain almond milk and it turned out great! Thank you for sharing, Shay!

  • Kim R January 19, 2014 at 9:53 pm

    I just wanted to say, I made this the other night when I was strapped for time. Made it with half and half to make it creamier and it was DELISH! Even better the next day for leftovers – I claimed dibs for work!

    It will be added into the weeknight rotation! Thanks Shay!

  • Emily Park January 22, 2014 at 4:42 pm

    Hi Shay,

    Do you take the bay leaves out at the end, or are they okay to eat?

  • Emily Park January 22, 2014 at 4:43 pm

    Hey Shay,

    Should I leave the bay leaves in after they have cooked? Is it okay to eat them?

    Thanks!

  • Mix and Match Mama January 22, 2014 at 8:22 pm

    Typically you don't eat the bay leaves. They're not bad, just very flavorful…I'm not sure you would want a big bite of one.

  • Shawnee October 6, 2014 at 7:08 pm

    I've tried a lot of your dishes but this is one of my very favs!!!

  • Katie Compton October 7, 2014 at 1:34 am

    Trying this for my bday on Sunday!! I'm wondering… if I brown the sausage first could I dump everything in the crockpot???

  • Lindsay November 6, 2014 at 2:41 pm

    I'm sorry to ask a silly question but I notice you cook often with sausage and I've hardly ever used sausage other than the breakfast kind šŸ™‚ Can you explain what kind of sausage you use for this recipe? Is it Italian sausage? Thanks for your help! I can't wait to make this!

  • Mix and Match Mama November 6, 2014 at 6:49 pm

    You can use breakfast sausage if you like! Or a bulk Italian sausage (pork, chicken or turkey), or you can use sausage links (about 5 big links is a pound). Just slit the sausage and remove the inside from the casing. Enjoy!

  • Dawn November 30, 2014 at 12:48 am

    I made this tonight (actually eating it as I am typing this) and I think this is fantastic! Thanks so much for the recipe!

  • Angela Ellingson January 23, 2015 at 12:43 am

    Made this for supper tonight! Sooo good! Thanks Shay!

  • Laura Strickland February 8, 2015 at 11:44 pm

    Made this tonight for dinner. It was a huge hit – and only fix for next time would be using something to thicken it up a bit.
    Also, I would recommend small pieces of potatoes (mini potatoes – I would cut into fours).

    LOVELOVELOVE your site. I think I've been on every page in the last few days. I just browse a bunch of different things as I see them.

  • Michelle Holmes March 27, 2015 at 12:38 am

    I made this tonight for dinner, and it was the best soup I've ever made. Thanks so much for sharing the recipe. It is going to be in our recipe rotation for sure!!

  • Paul Carlson October 7, 2016 at 10:06 am

    Thank you for this great recipe! We made it for supper the other night and everyone loved it. Even my 2 year old toddler liked it…but she’s a fan a sausage anyway. šŸ™‚

    What’s better than breakfast sausage for breakfast? Breakfast sausage for supper!

  • Jennifer October 30, 2016 at 11:14 am

    Hi shay! I’m making this tonight and was wondering what potato you suggest? I have red or russet.
    Thanks in advance!
    Jennifer

    • Mix and Match Mama October 31, 2016 at 4:31 am

      I use russet, but a red would work too!

  • Haley Powell December 6, 2016 at 5:18 pm

    Hi Shay! Is this a recipe you can cook in the crockpot?

    • Mix and Match Mama December 7, 2016 at 4:30 am

      Yes!!