Sausage & Corn Chowder

Sausage & Corn Chowder – This hearty chowder is a symphony of savory sausage, creamy potato soup, and sweet corn, with a spicy cajun kick that’ll warm your soul. Top it with a sprinkle of fresh herbs and serve it with warm cornbread for the ultimate Southern comfort food experience. Perfect for chilly nights and gatherings with loved ones.

Sausage and Grits Chowder - sausage, potato soup, creamed corn, milk, cajun seasoning, grits and water. Ready in about 15 minutes! SO delicious!

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Sausage and Corn Chowder Recipe

This Sausage and corn grits chowder is comfort food at its best! This hearty concoction is a flavor explosion that dances on your taste buds. The savory sausage brings a hearty, meaty richness to the table, while the combination of creamy potato soup and sweet creamed corn creates a velvety base that’s downright addictive. The Cajun seasoning adds a zesty kick, giving the chowder a spicy, flavorful edge that balances the creaminess perfectly. And let’s not forget about the star of the show: those perfectly cooked grits giving the soup a velvety texture. This soup is the epitome of a down-home, soul-satisfying meal that’s perfect for cozy nights and gatherings with loved ones

How to Make Sausgage and Corn Chowder

This soup is easy to make with only a few simple ingredients. In a Dutch oven or large saucepan, cook pork sausage over medium heat until no longer pink. Drain excess grease. Stir in cream of potato soup, cream-style corn, milk and cajun seasoning to the pot. Bring to a boil. Reduce heat and simmer over low heat.

In a medium sauce pan, bring chicken broth to a boil. Add grits. Cover the pan and reduce to low heat. Cook for 5 minutes. Remove from heat. Add cooked grits to the soup and stir.

Helpful Tips & Frequently Asked Questions

  • I use Jimmy Dean pork sausage.
    • Can substitute turkey sausage, Italian sausage,  or sliced smoked sausage.
  • Here is our recipe for Homemade Cajun Seasoning made with paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
    • Our favorite store-bought Cajun seasonings are Slap Ya Mama and Tony Chachere’s.
    • Look for the low sodium versions. Here is a bundle of both seasonings on Amazon: https://amzn.to/3FrquVq
  • Variations/Additions:
    • diced onions
    • bell peppers
    • celery
    • carrots
    • fresh corn kernels
    • canned whole-kernel corn, drained
    • broccoli
    • diced potatoes
    • bay leaves
  • You can substitute evaporated milk or heavy cream for the milk.
  • I suggest using low sodium or no salt chicken broth.
  • How long can you leave corn chowder out? When it comes to food safety, it is generally recommended not to leave perishable foods like corn chowder out at room temperature for more than two hours. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F. To prevent foodborne illnesses, it’s best to refrigerate or properly store leftover soup within that timeframe.
  • Can I freeze Sausage & Potato Chowder? Yes. Cool the soup to room temperature and transfer to freezer bags of freezer-safe containers. Store in the freezer for up to 4 months.
    • Thaw and reheat the soup on the stovetop.
    • The grits will absorb some of the liquid in the soup. Add chicken broth to the pan to reach the desired consistency.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
    • Reheat in the microwave or on the stovetop.
    • Add milk or chicken broth if the soup is too thick.
Sausage and Grits Chowder - sausage, potato soup, creamed corn, milk, cajun seasoning, grits and water. Ready in about 15 minutes! SO delicious!

What to Serve with Sausage & Corn Chowder

This chowder is always a hit! I make it for family dinners and game day parties. This is a hearty soup, so you don’t need a lot of side dishes to go with it. Consider serving it with a side of warm, crusty bread or buttery cornbread. The contrast in texture and the ability to soak up the flavorful chowder is simply irresistible. A fresh garden salad with a zesty vinaigrette can provide a refreshing balance to the richness of the chowder. If you’re looking for a heartier option, roasted or steamed vegetables, such as broccoli or green beans, can add a touch of green goodness to your plate. And don’t forget a sprinkle of fresh herbs or a dollop of sour cream on top of the chowder for a finishing touch. Whip this up the next time you need a comforting meal the whole family will enjoy!

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Sausage & Corn Chowder

Yield: 6 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Sausage & Corn Chowder – This hearty chowder is a symphony of savory sausage, creamy potato soup, and sweet corn, with a spicy cajun kick that'll warm your soul. Top it with a sprinkle of fresh herbs and serve it with warm cornbread for the ultimate Southern comfort food experience. Perfect for chilly nights and gatherings with loved ones.

Ingredients:

Instructions:

  • In a small saucepan, bring chicken broth to a boil. Stir in quick cook grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often. Set aside.
  • Brown sausage over medium-high heat in a Dutch oven. Stir in cream of Potato soup, creamed corn, milk and cajun seasoning. Stir in cooked grits.
  • Simmer over low heat until heated through, approximately 10 minutes.
  • If soup is too thick, add more milk or chicken broth.

Notes:

  • I use Jimmy Dean pork sausage.
    • Can substitute turkey sausage, Italian sausage,  or sliced smoked sausage.
  • Here is our recipe for homemade Cajun Seasoning made with paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
    • Our favorite store-bought Cajun seasonings are Slap Ya Mama and Tony Chachere’s.
    • Look for the low sodium versions. Here is a bundle of both seasonings on Amazon: https://amzn.to/3FrquVq
  • Variations/Additions:
    • diced onions
    • bell peppers
    • celery
    • carrots
    • fresh corn kernels
    • canned whole-kernel corn, drained
    • broccoli
    • diced potatoes
    • bay leaves
  • You can substitute evaporated milk or heavy cream for the milk.
  • I suggest using low sodium or no salt chicken broth.
  • How long can you leave corn chowder out? When it comes to food safety, it is generally recommended not to leave perishable foods like corn chowder out at room temperature for more than two hours. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F. To prevent foodborne illnesses, it’s best to refrigerate or properly store leftover soup within that timeframe.
  • Can I freeze Sausage & Potato Chowder? Yes. Cool the soup to room temperature and transfer to freezer bags of freezer-safe containers. Store in the freezer for up to 4 months.
    • Thaw and reheat the soup on the stovetop.
    • The grits will absorb some of the liquid in the soup. Add chicken broth to the pan to reach the desired consistency.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
    • Reheat in the microwave or on the stovetop.
    • Add milk or chicken broth if the soup is too thick.

Steph

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Comments

  1. Hey, wow—-my name made the Plain Chicken blog! My life is complete. 🙂

    I will have to see if I can find "grits" here in the north and try it your way.

    For the person who was wondering about sausage, I use Italian pork sausage from the fresh meat case. I think whatever you have will work fine.

    1. Thanks so much for sharing your recipe!! Look for Quaker Quick Cook Grits – it is near the syrup here.

  2. I would never have thought to add grits to a soup but it seems like a good way to thicken it, especially for a grits fan. Sounds and looks delicious and starting with canned soup makes it too easy not to try.

  3. I've never heard of this soup but it sounds amazing ~ I don't say this often but I'm going to make that is weekend!
    Thanks for sharing! WDE!

  4. I checked Pinterest before Feedly this morning…and saw Heather's pin of this…and nearly fell out of my chair just from picture and title. This sounds and looks SOOOOO good!

  5. Can you replace the cream of potato with anything else or just more milk? My son can't have gluten and most cream of whatever soups contain gluten.

    1. You can try leaving it out. You could add fresh potatoes instead. I would wait and see the consistency before adding the milk.

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