My easy spicy sausage corn chowder recipe will warm you up! It’s easy to make and feeds a crowd or makes enough for leftovers the next day.
Cold winter nights call for delicious hot meals. So does a chilly day in late summer.
I have dreams of eating big bowls of steaming soup in front of a fireplace. I do not have a fireplace, but I would make these dreams come true if I did.
Do you have that good soup craving, too? You can go the soup or chili route.
But chowder…. oh man, chowder. A hearty chowder with a creamy base warms my heart in many places.
And this spicy sausage corn chowder is easy to make and delicious. It’s soon to be your all-time favorite for soup season.
This post contains affiliate links to generate income for this website if purchased. Please see my affiliate link disclosure for more information.
Spicy Sausage Corn Chowder
I almost always cook soup in a large Dutch oven these days. They may seem heavy, but the cleanup is easy. You can also use a large pot or extra-large saucepan.
Chowder is much more than soup – it’s a hearty soup. This sausage chowder recipe has so much flavor that you’ll be lucky to have any leftovers the next day.
Ingredients For This Easy Chowder
Extra Virgin Olive Oil – A small amount of high-quality olive oil is the cooking fat and imparts a subtle fruity flavor. It’s used to sauté the diced onions and celery at the beginning, adding depth and richness to the chowder’s base.
Yellow Onion – Yellow onions provide a sweet and mild flavor to the chowder. They serve as an aromatic ingredient when sautéed in olive oil.
Celery – Celery adds a refreshing, slightly crisp texture and a subtle earthy flavor to the chowder. It complements the other ingredients and contributes to the overall balance of flavors and textures.
Potatoes – Potatoes are a key ingredient, lending a creamy texture and hearty thickness to the chowder. Tender potatoes also absorb the chowder flavors. I recommend russet potatoes or red potatoes.
Chicken Stock or Broth – Chicken stock or broth forms the liquid base of the chowder, providing a savory and rich foundation.
Thyme Sprigs – Fresh herbs like thyme sprigs infuse the chowder with a subtle herby aroma and flavor. They are typically added whole and removed before serving. You can also use fresh parsley – don’t remove the parsley if you make this substitution.
Loose Hot Italian Sausage – Hot Italian sausage contributes a kick of heat and a robust, savory flavor to the chowder. It’s browned and crumbled before being added to the soup, enhancing the chowder with its spiciness and overall depth of taste.
Sweet Corn – Corn kernels, whether fresh or frozen, bring a sweet, crisp, and slightly nutty flavor to the chowder. They add a pop of color and delightful freshness to each spoonful.
Heavy Cream or Whole Milk – Heavy cream or whole milk provides the chowder with its creamy broth and helps balance the sausage’s spiciness. It rounds out the flavors and adds a comforting richness to the dish.
If you’re on a low-calorie diet, substitute skim milk, but this will result in a less creamy soup.
Tip for sautéing onions and celery: onions are cooked/soft when they turn translucent. Celery is cooked when it becomes bright green.
How do you make spicy sausage corn chowder?
Start by heating olive oil in a Dutch oven over medium heat.
Once the oil is hot, add finely diced onions and celery and sauté them until they become translucent, usually taking 1 to 2 minutes.
Next, add the diced potatoes, chicken stock, and a few sprigs of fresh thyme to the Dutch oven.
I usually peel the potatoes because I have trouble scrubbing them enough to make me happy. A little dirt never hurts anyone, but I can’t get on that train.
Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, return to medium heat and let the creamy chowder simmer for approximately 15 minutes or until the potatoes are tender and easily pierced with a fork.
Scroll down to see the full recipe below!
While the potatoes are simmering, cook the Italian sausage in a separate medium-sized pan. Break the sausage apart with a spoon as it cooks, and stir occasionally.
Once the meat has browned nicely, remove it from the heat.
Transfer the cooked Italian sausage to the Dutch oven with the potato mixture using a slotted spoon. This helps remove any excess grease.
Then, add the corn to the pot and continue cooking for 5 minutes.
To complete the chowder, pour in the heavy cream and stir until all the ingredients are thoroughly combined and warmed.
Just before serving, remove the stems of the thyme for a smoother dining experience.
What kind of sausage should I use?
I use loose, hot Italian sausage in this chowder recipe. It *may* be hard to find loose sausage at your local grocery store.
If you can’t find loose sausage, you have a few options.
- Check the butcher counter.
- Buy sausages in the casing and remove the sausage meat from the casing. To do this, cut a slit down the length of the sausage with a paring knife.
- If you can’t find spicy sausage, buy mild sausage. Then add a teaspoon of crushed red pepper flakes or cayenne pepper to the sausage meat when cooking it.
- Substitute andouille sausage to add a smoky flavor.
What kind of corn should I use?
You can tell from the photos that I used fresh corn.
Placing the corn in a small bowl, I used a chef’s knife to remove the corn from the cobs. It was pretty easy to do.
Canned corn and frozen corn are also options. You can also use cream-style corn for an even thicker soup.
If using canned corn, make sure you drain it well. If using frozen corn, you have two options.
- Add the corn 5 minutes early to give it time to defrost.
- Defrost the corn by pouring it into a colander and running water over it.
What should I serve with spicy sausage corn chowder?
I recommend buying some crusty bread and dipping it into the spicy chowder broth.
If you are cutting back on carbs, a small side salad chock full of vegetables is a great alternative.
You can’t go wrong with either option.
How do I store leftover sausage corn chowder?
Store any leftover chowder in an airtight container in your fridge. Eat within 3 days.
- 1 pound loose hot Italian sausage
- 4 cups peeled, diced potatoes
- 4 cups chicken broth or stock
- 4 sprigs of thyme
- 1.5 cups whole kernel corn
- 1 cup of diced celery
- ½ cup diced yellow onion
- 1 cup heavy cream (or whole milk)
- 1 teaspoon extra virgin olive oil
- In a Dutch oven, heat the olive oil over medium heat. When hot, add the onion and celery. Sauté until translucent (1-2 minutes.)
- Add the potatoes, chicken stock, and thyme to the Dutch oven. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 15 minutes or until the potatoes are tender.
- Add the uncooked Italian sausage to a medium pan. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
- Use a slotted spoon to transfer the cooked sausage to the Dutch oven.
- Add the corn and cook for an additional 5 minutes.
- Add the heavy cream, stirring until all ingredients are combined and warmed again.
- Remove the thyme stems before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 69mgSodium: 953mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 17g
Nutrition information is automatically calculated and may not be correct.