Why This Recipe Is a Keeper
Before we dive into the method, here is why this sausage and corn chowder will become a favorite.
-
Only 4 ingredients. Simple and flavorful.
-
No pre-cooking required. Just slice and layer.
-
Set it and forget it. The slow cooker does all the work.
-
Creamy and hearty. Rich, savory, and satisfying.
-
Crowd-pleasing. Everyone loves sausage and corn.
-
Budget-friendly. Sausage and canned corn are inexpensive.
-
Perfect for busy weeknights.
Ingredients
Servings: 6
-
1 pound smoked pork sausage (kielbasa or similar), sliced into 1/2-inch rounds
-
2 (15-ounce) cans whole kernel corn, drained
-
2 (10.5-ounce) cans condensed cream of potato soup
-
3 cups whole milk
Ingredient Notes
Smoked pork sausage: Use smoked kielbasa or similar sausage. Slice into 1/2-inch rounds. For extra flavor, lightly brown the slices in a skillet before adding to the slow cooker.
Whole kernel corn: Use canned whole kernel corn. Drain the cans thoroughly before adding.
Cream of potato soup: Use condensed cream of potato soup. Do not add water.
Whole milk: Adds richness and creaminess. Reduced-fat milk can be used but the soup will be thinner.
Step-by-Step Instructions
Step 1: Prepare the Sausage
Slice the smoked pork sausage into 1/2-inch thick rounds. If you have a minute and want extra flavor, lightly brown the slices in a skillet over medium heat until they get some color, but this is optional.
Step 2: Prepare the Slow Cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help with cleanup.
Step 3: Layer the Ingredients
Add the sliced sausage to the slow cooker, spreading it out in an even layer. Pour in the drained whole kernel corn over the sausage. Spoon in the condensed cream of potato soup, then pour the whole milk over everything.
Step 4: Stir
Stir gently until the soup and milk are mostly combined and the sausage and corn are evenly distributed. The mixture will look thin at this point but will thicken as it cooks.
Step 5: Slow Cook
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chowder is ready when it is hot, steamy, and slightly thickened with a creamy golden color.
Step 6: Stir and Serve
Once cooked, lift the lid and give the chowder a good stir to blend any separated liquid back into the soup. If it seems too thick, stir in a splash more milk until it is as creamy as you like. Taste and season lightly with salt and black pepper if desired. Ladle the chowder into bowls and serve hot.
How to Serve Sausage and Corn Chowder
This creamy, hearty chowder is delicious on its own, but a few simple sides can round it out.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up the soup.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Oyster Crackers: Classic soup crackers add crunch.
With Fresh Herbs: Sprinkle with fresh parsley or chives.
With Cheddar Cheese: Top with shredded cheddar.
Variations & Tips
Make It with Spicy Sausage: Use spicy or andouille sausage.
Make It with Bacon: Add crumbled cooked bacon.
Make It with Potatoes: Add diced potatoes for extra heartiness.
Make It with Onion: Add sautéed onion.
Make It with Garlic: Add minced garlic.
Make It with Cream Cheese: Add cream cheese for extra creaminess.
Make It with Heavy Cream: Substitute heavy cream for milk.
Make It Gluten-Free: Use gluten-free cream of potato soup.
Make It in a Dutch Oven: Simmer on the stove for 30 to 40 minutes.
Pro Tips for Absolute Success
Brown the sausage for extra flavor. This step is optional but recommended.
Drain the corn well. Excess liquid can thin the chowder.
Do not add extra liquid. The soup and milk provide enough moisture.
Stir before serving. This ensures the soup is evenly blended.
Taste before adding salt. The sausage and soup are already salty.
Frequently Asked Questions
Can I use a different sausage?
Yes. Any smoked sausage works.
Can I use a different corn?
Yes. Frozen corn can be used.
Can I use a different soup?
Yes. Cream of chicken or celery soup can be used.
Can I use a different milk?
Yes. Any milk works.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this soup?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my soup thin?
It needs more time to thicken. Cook longer.
Can I add more vegetables?
Yes. Add potatoes, onions, or celery.
Can I use a different cooking method?
Yes. Cook on the stovetop.
The Beauty of Simple Chowder
There is something deeply comforting about a warm bowl of chowder. It is creamy. It is hearty. It is the kind of food that makes you feel full and happy. This sausage and corn chowder is a celebration of all those things.
Keep sausage in your freezer. Keep corn and soup in your pantry. Keep milk in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6 to 7 hours
Yield: 6 servings