Corn Chowder with Sausage

Corn Chowder with Sausage

126 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Yvonne Young
Recipe by  Yvonne Young

“A hearty and creamy meat, potato, and corn chowder.”

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Adjust Servings

Original recipe yields 6 servings


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

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Reviews (126)

Rate This Recipe


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!



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!



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!!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 634 cal
  • 32%
  • Fat
  • 36.4 g
  • 56%
  • Carbs
  • 61.7 g
  • 20%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet



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Gramma Brown's Corn Chowder


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Quick Spicy Sausage Corn Chowder