Bob Evans® Sausage Corn Chowder

Bob Evans® Sausage Corn Chowder


"The addition of sausage makes this hearty corn chowder a meal in itself."


40 m {{adjustedServings}} servings 729 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 729 kcal
  • 36%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2303 mg
  • 92%

Based on a 2,000 calorie diet

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  1. Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
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  1. 19 Ratings


This is great. I make a couple of changes, but stay pretty true to it. I add a can (or two) more creamed corn and reduce the milk, and I skip the flour altogether. I use whatever light sausage i...

I really liked this soup, although next time we make it, I will do a few things differently. Next time, I will add at least a cup of frozen corn in addition to the two cans of sweet cream style...

Good Soup. I had to make a few changes to get more flavor! I added 1/4 t. red pepper flakes, 1 t. cumin, 1 t. Garlic powder, 1/4 t. salt, and 1/2 t. Black pepper.