There's something so comforting about a warm bowl of chowder, especially one that blends creamy textures with hearty flavors. This Creamy Corn Chowder with Sausage Recipe is exactly that kind of dish — rich, cozy, and bursting with sweet corn and savory sausage, perfect for any night you want a little extra comfort in your life.

A white bowl filled with creamy soup containing several visible layers: a thick white liquid base with specks of green herbs, chunks of light beige meat, soft pieces of potato, orange carrot slices, and small bits of red peppers. Shredded yellow cheese is sprinkled on top along with some fresh green parsley leaves. A metal spoon rests inside the bowl, partly submerged in the soup. In the background, there are two white bowls, one filled with shredded yellow cheese and the other with fresh green leafy herbs. 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 love how this Creamy Corn Chowder with Sausage Recipe combines simple ingredients into something that feels extra special. It's one of those meals that’s easy to whip up but never fails to impress everyone at the table.

Flavor-packed yet simple: The sausage adds a savory punch while the sweet corn keeps it light and fresh.
Comfort in a bowl: The creamy potatoes mixed with broth make it hearty without being too heavy.
Quick and adaptable: You can prepare it in under an hour, with easy options for switching up ingredients.
Perfect for any season: While cozy in winter, the bright corn and herbs also make it great for summer nights.

Ingredients & Why They Work

Each ingredient in this Creamy Corn Chowder with Sausage Recipe plays a key role in balancing the flavors and textures, making for a soup that feels both rich and comforting without being overwhelming. Here’s the scoop on why I trust each one:

Flat lay of sweet Italian sausage links with natural casing, two crisp green celery stalks diced, one fresh white onion diced, one vibrant red bell pepper diced, four whole russet potatoes with rough skin, a small white bowl filled with bright yellow sweet corn kernels, a small white bowl containing coarse kosher salt, a small white bowl with freshly ground black pepper, one fresh sprig of thyme with tiny green leaves, three dried bay leaves, a simple white ceramic bowl filled with golden chicken stock, a small white bowl of whole milk, a few sprigs of fresh green parsley, and a small pile of shredded pale yellow cheese, all placed 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: Using sweet or spicy sausage adds depth and a meaty flavor that holds the soup together.
Celery: It provides a clean, aromatic base that adds subtle crunch and freshness.
Onion: Adds sweetness and a savory backbone when sautéed with the sausage.
Red bell pepper: Offers a hint of sweetness and vibrant color.
Potatoes (russet or gold): Key for creamy texture and hearty bite; their starch helps thicken the chowder naturally.
Sweet corn: The star of the show, it brings natural sweetness and fun kernels in every spoonful.
Kosher salt & black pepper: Essential for seasoning that balances all the flavors without overpowering.
Fresh thyme & bay leaves: These herbs add an earthy, fragrant note that elevates the chowder.
Chicken stock: Provides rich, savory liquid base that complements the sausage and vegetables.
Whole milk: Adds creaminess and smooths out the texture without needing heavy cream.
Parsley (optional): A fresh garnish that brightens the flavors.
Shredded cheese (optional): For an extra indulgent finishing touch, especially I like sharp cheddar.

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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

One of the reasons I reach for this Creamy Corn Chowder with Sausage Recipe again and again is how flexible it is. I’m always tweaking it just slightly to match what I have in the fridge or my mood that day — and you can too!

Variation: Once, I swapped chicken sausage for Italian sausage and added a touch of smoked paprika; it gave the chowder a subtle smoky vibe that was amazing.
Dietary tweaks: For a lighter version, you can replace whole milk with half-and-half or a creamy plant-based milk like oat milk.
Seasonal updates: When fresh corn is in season, I love using it instead of frozen or canned—adds that fresh, sweet pop you just can’t beat.
Spice level: If you like heat, toss in some crushed red pepper flakes when cooking the sausage. It wakes up the whole dish nicely.

Step-by-Step: How I Make Creamy Corn Chowder with Sausage Recipe

A large silver pot filled with creamy white soup dotted with small pieces of red peppers, green celery, and bits of browned meat, with a silver ladle resting inside. Below the pot, a white bowl holds the same soup, topped with shredded yellow cheese and green parsley leaves, with a spoon inside the bowl. To the left, there is a small white bowl of fresh green parsley and a white bowl filled with shredded yellow cheese. Two metal spoons rest side by side on a white marbled surface, and an empty white bowl is stacked with another bowl to the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage for Flavor

I start by heating my stockpot over medium heat and adding the Italian sausage, breaking it up as it cooks. This creates those beautiful browned bits that give so much flavor. Cook it for about 6 to 8 minutes until there’s no pink left. If there’s extra liquid leftover—more than about 2 tablespoons—I drain it off to keep the chowder from getting greasy.

Step 2: Sauté the Veggies ’til Soft

Next, I toss in diced celery, onion, and red bell pepper right into the pot with the browned sausage. Stir them around and cook for 4 to 6 minutes until the veggies soften and the kitchen starts smelling amazing. This base is the secret to layering flavors early on.

Step 3: Add Potatoes, Corn, Herbs, and Stock

I dice three potatoes into small cubes but slice the fourth into wedges — this little trick helps me fish out those wedges later to blend. Then, I add these to the pot along with 2 cups of corn, salt, pepper, thyme, bay leaves, and chicken stock. Bringing it all to a boil before lowering to a simmer, I cover the pot and let everything cook gently until the potatoes are tender — should take around 20 minutes.

Step 4: Blend and Finish the Chowder

Once the potatoes are tender, I remove the potato wedges and blend them with the remaining corn and whole milk until silky smooth. Pouring the creamy mixture back into the soup, I let it warm through for about 5 minutes. Then, it’s ready for the final touches.

Top Tip

In my experience, the perfect Creamy Corn Chowder with Sausage Recipe really comes down to a few small details that make a big difference. Having made this soup multiple times, learning to balance textures and flavors was key.

Drain excess sausage fat: It keeps the soup from being greasy but leaves plenty of sausage flavor behind.
Don’t skip blending the potato wedges: This step creates that silky, creamy texture that makes this chowder stand out.
Adjust seasoning at the end: Taste the soup after adding milk mixture and then add more salt or pepper if needed.
Use fresh herbs if possible: Thyme and bay leaves impart the best aroma and layer of flavor you won’t get from dried.

How to Serve Creamy Corn Chowder with Sausage Recipe

corn chowder with sausage - Serving Suggestion

Garnishes

For garnishes, I almost always go for fresh chopped parsley right on top—it brightens the color and adds a pop of freshness that balances the chowder’s richness. Sometimes I sprinkle shredded sharp cheddar cheese for a melty, gooey finish that everyone loves.

Side Dishes

This chowder pairs wonderfully with a crisp green salad or some crusty bread — think warm sourdough or garlic breadsticks—to soak up every last drop. I also enjoy it alongside roasted Brussels sprouts or a simple cucumber salad for contrast.

Creative Ways to Present

For special occasions, I’ve served this chowder in mini bread bowls made from sourdough rolls — it’s a showstopper that doubles as edible serving ware! Adding a drizzle of chili oil or a dollop of sour cream can also dress it up beautifully.

Make Ahead and Storage

Storing Leftovers

I usually let the chowder cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days. When reheating, I add a splash of milk or stock to loosen it up if needed, since it thickens overnight.

Freezing

I’ve frozen this chowder in meal-sized portions with good results. Just note that potatoes can sometimes get a bit grainy after freezing, so I recommend slightly undercooking them before freezing or reheating gently to keep the texture nice.

Reheating

Reheating on the stove over low heat works best for me. Stir frequently and add small amounts of stock or milk to get the creamy consistency back. Microwave works in a pinch but I prefer the stove method to avoid hot spots.

Frequently Asked Questions:

Can I use other types of sausage in this chowder?

Absolutely! While Italian sausage is traditional and flavorful, you can swap in chicken sausage, chorizo, or even vegetarian sausage to suit your taste. Just adjust seasoning if needed, especially with spicier varieties.

Is there a good dairy-free option for the milk?

Yes! You can replace the whole milk with coconut milk, oat milk, or another creamy plant-based milk. Just be aware that coconut milk may add a slight coconut flavor, while oat milk has a milder taste.

Can I use fresh corn instead of canned or frozen?

Definitely! Fresh corn is fantastic when in season and adds a sweeter, brighter flavor. Simply cut kernels off the cob and add to the chowder when instructed to add the corn. It’s one of my favorite upgrades in summer.

What can I serve with this chowder to make a complete meal?

Serving the chowder with crusty bread or a fresh green salad complements the creamy soup perfectly, making it a well-rounded meal. You might also add roasted or steamed veggies on the side to boost the nutritional value.

Final Thoughts

This Creamy Corn Chowder with Sausage Recipe has become one of those meals I’m always excited to share because it’s approachable, flavorful, and so satisfying. Whether you’re cooking for a busy weeknight or looking to impress family and friends, you’ll find it easy to make and endlessly comforting to eat. Trust me, once you make it your own, this chowder will be a go-to that warms your heart and kitchen alike.