This corn chowder with sausage is full of flavor and nutritious ingredients, has a little heat, and is the perfect recipe for fresh corn. This soup has the typical corn chowder ingredients as well as andouille sausage, fresh scallions and herbs, and some spice!
A classic corn chowder recipe is definitely a New England staple, especially when summer is winding down and fresh sweet corn is at its peak! While a regular corn chowder is delicious, this version includes andouille sausage, giving it an additional smoky flavor while also adding some extra protein, making this a well-rounded full meal. With some tender potatoes, fresh herbs, and a kick of heat, this is definitely one of our new favorite chowder recipes.
If you're like me and try to relish in corn season as much as possible since it can seem so fleeting, you need to add this hearty soup to your rotation. Sure, a good old corn on the cob can be the best, but towards the end of the summer you too may be looking for another option! This recipe uses 4 corn on the cob, and the soup includes both whole kernel corn as well as creamed corn. I definitely recommend reserving a few corn kernels as they make for the prettiest topping that also add a nice textural bite!
Looking for another late-summer recipe? Try out our Burrata Caprese which is perfect for using up some beautiful tomatoes! For another soup recipe that is the perfect lead in to fall, check out our Autumn Squash Soup.
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Why You'll Love this Hearty Chowder
- There is so much flavor! While corn chowder can sometimes have the reputation of being a little boring, this creamy chowder gets lots of flavor from the chowder base and the smoky sausage.
- It's great for summer but also cooler fall nights. This recipe is perfect for using peak late summer corn, but it's also a nice comforting soup for enjoying on a chilly day.
- It's a nutritious full meal. This soup just uses whole milk making it a bit lighter, and it is also full of vegetables and protein, making it a great well-rounded meal ready in just 45 minutes.
Ingredients for this Soup
This easy corn recipe has a relatively simple list of ingredients with some substitutions included below.
- Butter - Used to soften the vegetables and add some richness to the soup. You can use salted or unsalted.
- Onion - Make sure to try and dice the onion evenly and fairly finely so there aren't large chunks in the soup.
- Yellow bell pepper - Make sure to also finely chop the bell pepper. I just like the way the yellow peppers look in the corn chowder, but you could also use red, orange, or green!
- Jalapeño - I recommend removing the seeds so it's not too spicy, but if you like a lot of heat feel free to leave them!
- Andouille sausage - Adds the best smoky heat flavor! Make sure to use a fully cooked sausage and dice it into even small pieces. If you can't find andouille sausage or don't like the flavor, you could also use pre-cooked chicken sausage or turkey sausage, they will just add a more mild flavor.
- Yukon gold potatoes - I find Yukon gold potatoes have the best texture for a soup, and I like to dice them into small pieces so that they pair well with the size of the other vegetables including the corn. You could also use red potatoes, or russet potatoes. If you use russet potatoes I just recommend peeling them first.
- Corn - Since so much of the flavor of the soup comes from the corn, make sure to use the best fresh corn on the cob you can find! To remove it from the cob, just remove the husks, lay the corn on its side on a cutting board, and use a sharp knife to remove all the kernels. Make sure to reserve some for topping the finished soup with!
- Garlic - I recommend using fresh garlic and finely mincing it.
- Vegetable broth - You could also use chicken broth! I recommend using unsalted or low sodium and seasoning the soup on your own so that you can control the salt level.
- Bay leaf - Adds a subtle flavor but if you don't have any it can be omitted.
- Whole milk - Whole milk is a great base for pureeing with half of the fresh corn. I would not recommend skim milk as it will not result in a creamy broth. If you prefer a more creamy soup then you could use half-and-half. Due to the quantity I would not recommend using heavy cream as I think this would make the soup too rich and thick.
- Scallions - Both the light and dark green parts are mixed into the soup which adds a flavor that pairs well with the sausage. You can also top the finished soup with additional for extra texture and color!
- Cilantro, cayenne, or hot sauce for topping - I find that cilantro pairs great with the flavors of this sausage chowder recipe, especially the bell peppers! You could also top it with some fresh parsley. If you want a little extra heat you can also sprinkle the finished soup with some cayenne pepper or drizzle with your favorite hot sauce.
- Oyster crackers - A chowder staple! While often associated with clam chowder, I still think these bite-sized cracker are the perfect addition to this soup. My favorite brand is Westminster Bakers Co., but Whole Foods also sells them.
See recipe card below for quantities.
Step by Step Instructions
This is one of my favorite soups that's prepared in just 6 easy steps.
Step 1: Saute the vegetables. In a large dutch oven melt butter over medium heat. Add the diced onion, bell pepper, and jalapeño, sautéing until softened but not browned, 5-7 minutes. If veggies start to brown reduce the heat to medium low.
Step 2: Add in the sausage, potatoes, whole corn kernels, and garlic. Add in diced sausage, potatoes, 2 cups corn, garlic, and a pinch each of salt and pepper, stirring until garlic is fragrant, 1-2 minutes.
Step 3: Add in the broth and bay leaf then simmer. Add in the broth and bay leaf, bring to a boil, then continue simmering for 15 minutes or until the potatoes are fork tender and the broth has slightly reduced.
Step 4: Puree the remaining corn with milk. Meanwhile, puree remaining 2 cups corn with milk.
Step 5: Finish the soup. Remove the bay leaf from the soup then add the pureed corn and the scallions to the pot. Simmer for 5 minutes until warmed through and thickened slightly. Taste and season with additional salt and pepper as needed (see note).
Step 6: Serve with toppings. Divide between bowls and top with reserved fresh corn, additional scallions, and cilantro, cayenne, or hot sauce, if desired. Serve immediately with oyster crackers.
Tips for Making this Corn Chowder
- When preparing the ingredients try to ensure that everything is diced to a similar size. Since the fresh corn kernels are so small, you don't want the potatoes or sausage pieces to be too large and overpowering.
- Since so much of the flavor of this soup comes from the corn itself, try and find the best fresh corn you can! Look for dark green husks and plump kernels.
- Make sure not to let the vegetables brown as you don't want any burnt flavor or coloring in the soup.
- Don't skip pureeing half of the fresh corn with the milk as this really helps to thicken up the base of the soup!
FAQs
Chowder does not traditionally have cheese in it, but if you want to add some I would suggest finishing it off with a sprinkle of shredded cheddar! When testing this recipe I tried adding parmesan cheese and my husband and I both agreed that the version without it was better.
I decided this recipe would be best with precooked andouille sausage because it does not require browning/cooking in the pot, which would create excess grease and might affect the overall color of the soup. If you want to start with raw cut up links or ground sausage I would recommend first cooking it in a separate skillet until it is completely browned and cooked through, then draining it of any grease before adding it to the soup.
A simple green salad and some crusty bread would be great alongside this chowder!
Storing and Freezing
Once cooled to room temperature any leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated on the stove or in the microwave.
I don't recommend freezing this corn chowder.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Corn Chowder with Sausage (Quick Summer Recipe!)
Ingredients
- 3 tablespoons butter
- 1 onion diced
- 1 yellow bell pepper chopped
- 1 jalapeño seeds removed, finely chopped
- 12 ounces andouille sausage fully cooked, diced
- 1 pound Yukon gold potatoes diced small
- 4 cups fresh corn cut off the cob, divided, some reserved for topping
- 2 cloves garlic minced
- kosher salt
- black pepper
- 32 ounces vegetable broth
- 1 bay leaf
- 2 cups whole milk
- 4 scallions light and dark green parts only, finely chopped, plus additional for topping
- cilantro, cayenne, or hot sauce for topping
- oyster crackers for serving
Instructions
- In a large dutch oven melt butter over medium heat. Add the diced onion, bell pepper, and jalapeño, sautéing until softened but not browned, 5-7 minutes. If veggies start to brown reduce the heat to medium low.3 tablespoons butter, 1 onion, 1 yellow bell pepper, 1 jalapeño
- Add in diced sausage, potatoes, 2 cups corn, garlic, and a pinch each of salt and pepper, stirring until garlic is fragrant, 1-2 minutes.12 ounces andouille sausage, 1 pound Yukon gold potatoes, 4 cups fresh corn, 2 cloves garlic, kosher salt, black pepper
- Add in the broth and bay leaf, bring to a boil, then continue simmering for 15 minutes or until the potatoes are fork tender and the broth has slightly reduced.32 ounces vegetable broth, 1 bay leaf
- Meanwhile, puree remaining 2 cups corn with milk.4 cups fresh corn, 2 cups whole milk
- Remove the bay leaf from the soup then add the pureed corn and the scallions to the pot. Simmer for 5 minutes until warmed through and thickened slightly. Taste and season with additional salt and pepper as needed (see note).
- Divide between bowls and top with reserved fresh corn, additional scallions, and cilantro, cayenne, or hot sauce, if desired. Serve immediately with oyster crackers.4 scallions, cilantro, cayenne, or hot sauce, oyster crackers
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