Texas Corn Chowder with Hot Sausage

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"My sister, who lives in Texas, sent this recipe to me and told me it’s the best chowder ever. She’s quite the cook so I took her at her word. It’s easy to assemble, impressive to serve and delicious to eat; loaded with flavor and kick! I especially like it because you don’t peel potatoes and dice them. Just use a can of potato soup. Serve with a crusty bread or cornbread."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a large cooking pot, break up the sausage and cook half done. There should be enough fat from sausage to prevent sticking. Add the onions, green bell pepper and garlic. Continue to cook until sausage is done and veggies are cooked.
  2. Mix potato soup in a bowl along with the milk, basil, thyme, chicken seasoning, black pepper and Worchester sauce. Add this mixture to the pot. Add the two cans of corn and cook for 15 minutes. Just before serving add the shredded cheese.
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