If you’re craving something hearty, comforting, and bursting with flavor, this Sausage & Corn Chowder Recipe is exactly what you need. Creamy, savory, and just a little spicy, it combines the smoky goodness of sausage with the sweet tenderness of creamed corn and the rich texture of quick grits, all brought together by a touch of Cajun seasoning. This chowder is a true crowd-pleaser that feels like a warm hug in a bowl and comes together quickly enough for busy weeknights without skimping on soul-satisfying taste.
Ingredients You’ll Need
This recipe uses a handful of ingredients that are simple but essential, each adding its own magic to the chowder. The balance between creamy, spicy, and savory flavors ensures every spoonful is a delight. Here’s what you’ll want to have on hand:
- ½ cup quick grits: This gives the chowder a smooth, creamy body and adds a subtle corn flavor.
- 1½ cups chicken broth: Adds depth and savory richness without overpowering other flavors.
- 1 lb sausage: The star protein that infuses the chowder with smoky, meaty goodness; choose your favorite type for a personalized touch.
- 2 (10.5-oz) cans Cream of Potato soup: Creates a luscious, velvety texture that’s the perfect base for the chowder.
- 1 (14.75-oz) can creamed corn: Brings sweetness and a bit of body, complementing the savory sausage beautifully.
- 3 cups milk: Smooths out the chowder and balances the spices while keeping it creamy.
- 1 Tbsp Cajun seasoning: Adds just the right amount of spice and warmth; adjust to your heat preference.
How to Make Sausage & Corn Chowder Recipe
Step 1: Prepare the Grits
Start by bringing your chicken broth to a boil in a small saucepan. Stir in the quick-cook grits, cover the pan, then reduce the heat to low. Let the grits simmer gently for about 5 minutes, stirring frequently to prevent clumps. Cooking the grits first gives your chowder that custardy, thickened texture that is absolutely essential.
Step 2: Brown the Sausage
While the grits cook, brown the sausage in a Dutch oven over medium-high heat. You want the sausage nicely browned, not just cooked through, so get some caramelization going—it adds extra layers of flavor that elevate the chowder.
Step 3: Combine the Ingredients
Once the sausage is browned, stir in the cream of potato soup, creamed corn, milk, and Cajun seasoning right into the Dutch oven. Then add the cooked grits and mix everything together until well combined. This step brings all the flavors together and sets the stage for the chowder’s rich, creamy consistency.
Step 4: Simmer to Perfection
Reduce the heat to low and let your chowder simmer for about 10 minutes, stirring occasionally to prevent sticking. This gentle cooking melds the flavors together while thickening the chowder perfectly. If the chowder feels too thick, simply stir in a bit more milk or chicken broth until it reaches your desired consistency.
How to Serve Sausage & Corn Chowder Recipe
Garnishes
A bowl of this chowder shines even brighter with a few thoughtful garnishes. Try a sprinkle of chopped fresh parsley or green onions for a burst of freshness and color. A dollop of sour cream adds richness and cool contrast to the Cajun spice, while crispy bacon bits or shredded cheddar can crank up the flavor even more.
Side Dishes
Pair the chowder with some crusty bread, like a warm baguette, for dipping that soak up every last drop. A light, crisp green salad balances the richness of the chowder, while cornbread provides a cozy, sweet side that complements the corn in the soup perfectly.
Creative Ways to Present
Want to impress? Serve your Sausage & Corn Chowder Recipe in mini bread bowls for a fun, rustic presentation. Alternatively, ladle it into mason jars for a charming, portable option perfect for picnics or casual dinners. A sprinkle of extra Cajun seasoning on top right before serving adds a pop of spice and a beautiful finish.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days. Its flavors actually develop further overnight, so leftovers can be even more delicious than the first serving. Just give it a good stir before reheating.
Freezing
To freeze, cool the chowder completely and transfer it to freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to 2 months. Keep in mind the texture of the milk and soup base may shift slightly, but a good stir and gentle reheating will bring it back to comforting perfection.
Reheating
Reheat the chowder slowly on the stovetop over low to medium heat, stirring often to prevent scorching. If it thickens too much, splash in a little milk or broth to loosen it up. Avoid microwaving directly from frozen to maintain the best texture and flavor.
FAQs
Can I use a different type of sausage?
Absolutely! Try spicy Italian sausage for more heat or a mild breakfast sausage for a gentler flavor. Just be sure to choose one you love as it’s the flavor anchor of the chowder.
Is this chowder recipe suitable for a vegetarian diet?
Since the sausage is key to the flavor here, the recipe isn’t vegetarian as is. However, you could substitute plant-based sausage alternatives to keep the spirit of the dish without meat.
Can I make this chowder gluten-free?
If you choose gluten-free sausage and ensure your cream of potato soup is gluten-free (some brands use wheat), this chowder can easily be made gluten-free. Always check labels to be sure.
How spicy is the Cajun seasoning in this recipe?
The amount of Cajun seasoning adds a nice moderate kick without overpowering the chowder. If you prefer less spice, reduce it or omit it entirely. For more heat, add extra or finish with hot sauce.
What can I do if the chowder is too thick?
Simply stir in a little more milk or chicken broth, a tablespoon at a time, until your desired consistency is reached. The chowder should be creamy but ladle-able.
Final Thoughts
This Sausage & Corn Chowder Recipe is a true gem for anyone who loves cozy, flavorful dishes that feel like home. It’s quick to make but tastes like you’ve spent hours crafting it from scratch. Once you try it, I promise it will become one of those go-to recipes that you turn to again and again, especially when you want something satisfying and comforting fast. Give it a whirl and watch it become a favorite in your kitchen.
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Sausage & Corn Chowder Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Sausage & Corn Chowder combines creamy grits, savory sausage, and sweet creamed corn for a comforting and flavorful meal perfect for a cozy dinner. The chowder simmers with Cajun seasoning to add a touch of spice, making it a satisfying dish that comes together quickly on the stovetop.
Ingredients
Main Ingredients
- ½ cup quick grits
- 1½ cups chicken broth
- 1 lb sausage
- 2 (10.5-oz) cans Cream of Potato soup
- 1 (14.75-oz) can creamed corn
- 3 cups milk
- 1 Tbsp Cajun seasoning
Instructions
- Cook Grits: In a small saucepan, bring the chicken broth to a boil. Stir in the quick-cook grits, then cover and reduce the heat to low. Cook for about 5 minutes, stirring often until the grits are fully cooked and thickened. Remove from heat and set aside.
- Brown Sausage: In a Dutch oven, brown the sausage over medium-high heat until fully cooked and crumbled. This will develop rich flavor and ensure the meat is properly cooked.
- Add Soup and Corn: Stir in the cream of potato soup, creamed corn, milk, and Cajun seasoning into the browned sausage. Mix thoroughly to combine all ingredients evenly.
- Incorporate Grits: Add the cooked grits into the Dutch oven with the sausage mixture. Stir well to blend all the components into a smooth chowder.
- Simmer Chowder: Reduce heat to low and simmer the chowder, stirring occasionally, until it is heated through completely—about 10 minutes. This allows flavors to meld and the chowder to thicken slightly.
- Adjust Consistency: If the chowder is too thick, gradually add more milk or chicken broth until the desired consistency is achieved. Stir well before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- For a spicier chowder, increase the Cajun seasoning to 1.5 tablespoons.
- Serve with crusty bread or cornbread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Use low-fat milk to reduce calories if desired.
