READY IN 45 mins

Corn Chowder with Sausage

Read Reviews (115)

"A hearty and creamy meat, potato, and corn chowder." — Yvonne Young

Directions

Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
Stir in the cans of corn and the evaporated milk. Heat through, and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 20, 2008

This was so good! I made a few changes: didn't peel the potatoes, used chicken sausage, added carrots and parsley, used chicken broth instead of water, and 1 cup of half/half instead of the evap. milk. I dissolved 1T of flour in the cream before I added it to the soup to thicken it up a bit. Next time I will probably add another can of whole kernel corn, too. I love corn chowder and this was the best yet!

—stylistmama

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Most Helpful Critical Review

Sep 20, 2004

This was easy to make, but I thought it had a distinct canned corn taste. It seemed quite sweet...I would consider trying it with frozen corn.

—LHILL994

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146 Ratings

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Jan 24, 2003

This is a fantastic chowder and so easy!! My husband is from New England and is picky about his "chowdas", he loved this and so did I!

—KARAMEL

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Dec 12, 2003

This was really good! I made a couple changes though, I didn't peel the potatoes and I added diced carrot and celery and used smoked sausage. Delicious!!

—ALLISON MORRIS

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Feb 16, 2003

I just made this last night and my husband and I both thought it was very good. I did use chicken broth instead of water and red potatoes unpeeled. For the sausage I used keilbasa (however you spell it) I also took some to my parents for lunch today and they both enjoyed it. I will definetly make this again!

—JENDW

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Dec 12, 2003

this chowder is perfect for cold winter weather! it was very delicious and filling! i used lite sausage and instead of the marjoram, i used oregano. i will make this over & over again! you can even prep the potatoes & sausage & onion in advance! how convenient!!!

—BARBIE0492

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Oct 14, 2009

WOW! SO good. The only actual changes I made were using 1/2 & 1/2 instead of the evap. milk and chicken broth instead of water. Some recommendations: use italian sausage, a mix of red and yukon gold potatoes (they're what I had on hand and turned out great!), add a couple splashes of Tobasco, and use red onion =). I also added some spices based on personal preference. This is AWESOME and easy to tweak to perfection. (Note: I let this simmer for about an hour and the consistency was perfect!)

—Stevie Lee

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Jul 23, 2003

My family absolutely went nuts over this chowder; particularly my 13 year old daughter who loves creamed corn to begin with. I used two cans of creamed corn only, added some red onion and diced roasted red peppers for some color. Delish!!!!

—LINDA MCLEAN

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Nutrition

Calories
634 kcal
32%

Carbohydrates
61.7 g
20%

Cholesterol
70 mg
23%

Fat
36.4 g
56%

Fiber
5.9 g
24%

Protein
19.5 g
39%

Sodium
1377 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Chowder with Sausage

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 634
** Calories from Fat: 327

% Daily Value *
** Total Fat 36.4g 56 %
** Saturated Fat 14.1g 70 %
** Cholesterol 70mg 23 %
** Sodium 1377mg 55 %
** Potassium 1212mg 34 %
** Total Carbohydrates 61.7g 20 %
** Dietary Fiber 5.9g 24 %
** Protein 19.5g 39 %
** Sugars 12.7g
** Vitamin A 5 %
** Vitamin C 64 %
** Calcium 26 %
** Iron 29 %
** Thiamin 63 %
** Niacin 54 %
** Vitamin B6 49 %
** Magnesium 30 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.