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 servings 729 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  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.

Super easy and great flavor! Used low fat sausage so I did not drain it since there was little grease after browning.

this is good just like it is, recomended

Better when you add some red onion, carrot, celery and a bit of potato. I also think red pepper is too sweet with the sweetness of the corn, and it's better with green. I used skim milk and ch...

We have made this several times and the family loves it. We use the Frozen corn instead of the cream corn.

This was really good. I had some smoked sausage to use up and it was great in the soup. The best thing about this recipe was how quick it is to make. Start to finish was under 30 minutes. Gotta ...

I had to do a few substitutions and additions because of what I had on hand/stretching the soup/adding more flavor. Instead of all milk, I used half chicken broth. I also added in two drained, r...