Dinner Tonight: Sausage and Potato Chowder

Listen, we could eat soup every night this time of year…so, we pretty much do.  A cozy bowl of soup for your cozy fall night.
This recipe serves 4 adults.  
We used a pre-cooked turkey sausage but you could use a pre-cooked all beef sausage or kielbasa too.  Something like this…

Shopping List
1 pound of sausage links, cut into bite-sized pieces 
1 onion, chopped
5 new potatoes or red skin potatoes, quartered
3 cups chicken stock
1 (14 oz) can creamed corn
1/4 cup milk
1 cup Monterey Jack cheese, shredded (plus a little more for garnish)
Chives to garnish
Salt and Pepper (S&P)
In your slow cooker, place the sausage, onion and potatoes.  Pour your stock on top.  Add a liberal sprinkle of S&P.  Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
About 30 minutes before you’re ready to serve, remove the lid and stir in your creamed corn, milk and cheese.  Cover and continue to cook another 30 minutes on high.
When you’re ready to serve, ladle the soup into bowls and garnish with a little more cheese and some snipped chives.
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  • Lindsay D. September 18, 2014 at 12:51 pm

    Sounds delicious! One of my favorite soups of all time is your sausage and corn chowder!!

  • Haley @ Cupcakes and Sunshine September 18, 2014 at 1:39 pm

    This sounds delicious!! I have some chicken sausage right now, so I'm hoping that will work as well! YUM!

  • Megan Ball September 18, 2014 at 2:17 pm

    So I know this may sound like a strange question, but my daughter is highly lactose intolerant and we love to adapt your recipes so that she can enjoy them as well. Do you think almond milk will work as a sub for the milk in this soup? This looks like something she would love! Thanks! šŸ™‚

  • Mckenzie Motley September 18, 2014 at 2:32 pm

    Did your sausage shrivel up after being in the slow cooker that long? I did a jambalaya once in the slow cooker and I remember my sausage basically shrivel up and dying in my crockpot!

  • Stephanie@SweetTeaAndSunshine September 18, 2014 at 2:44 pm

    Oh my goodness, that's going on next weeks meal plan. It looks amazing – thanks for sharing! (And I'm so glad I found your blog!)

  • Mix and Match Mama September 18, 2014 at 3:43 pm

    I cook sausage like this all the time and it never shrivels up…the sausage you see in the pic was in the slow cooker 8 hours.

    And you can totally try this recipe with almond milk (unflavored). It should work just fine!

  • skmanning September 18, 2014 at 10:25 pm

    This looks like something I will try. Easy and sounds good. I made your pesto meatballs last night and OH MY WORD! We LOVED them! That recipe is a keeper!

  • Allison Thompson September 21, 2014 at 9:36 pm

    I am going to "mix and match" your recipe by swapping the corn out with white canelini beans and adding kale or spinach for some added nutrition.

  • skmanning September 25, 2014 at 5:10 am

    Made this today. LOVED IT! So did my husband and one of my adult sons (he was the only one of my kids who ate here). Yesterday I made this recipe:


    This was so good. It yielded at least 2-1/2 cups of broth. I used 2 cups for part of the broth called for in your soup and it was wonderful. The broth was so flavorful and I think added to the depth of flavor in the soup. You might want to try that sometime!

  • Denise Ross February 12, 2015 at 1:57 am

    Cooking this today for dinner. Thanks šŸ™‚

  • Lisa K. November 15, 2016 at 10:14 am

    I made this over the weekend and it was delicious! The broth turned out thinner than I expected it to, but the flavor was so good that I will be making this one again. I think I will be trying your Spicy Sausage & Potato soup next. Love soup season!