Name: Corn and Sausage Chowder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 lb ground Italian sausage; 4 cups chicken broth; 3 cups diced potatoes; 1 tbsp minced onion; 1 tsp freshly ground black pepper; 1 tsp crushed red pepper; 1 tsp dried parsley flakes; 1/2 tsp minced garlic; 16 oz Velveeta Queso Blanco, cubed; 15.25 oz corn, drained; 2 cups half-n-half; 1/2 cup Rotel Original diced tomatoes

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This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.

When the temperature outside starts dropping, I start craving warm homecooked meals. I’ve got to admit that soup is the ultimate comfort food. This creamy Corn and Sausage Chowder is easy to make and I love warming up the leftovers for lunch the next day.

Where is the Corn and Sausage Chowder recipe? In this post, I will share step-by-step photos for how to make the soup, as well as answering FAQs about the recipe. But you can go directly to the recipe by scrolling down to the bottom of the post.

Start by browning the ground sausage and draining the grease. Set the cooked sausage aside. I used mild Italian sausage for this recipe but if your family likes it spicier you can choose the hot version.

Can I use ground beef instead of ground sausage?

Yes, you can swap out the ground sausage for ground beef or use a combination of the two. But keep in mind that chowder won’t have as much flavor or spiciness.

Next, put the chicken broth, diced potatoes, minced onion, black pepper, crushed red pepper, parsley, and minced garlic in a large stockpot.

Bring the soup to a boil over medium heat. Then, reduce the heat and simmer for 15 minutes, until the potatoes are tender, stirring occasionally.

additional ingredients added to the chowder in the pot

Once the potatoes are tender, add the cooked sausage, half-n-half, cubed Velveeta Queso Blanco, corn, and diced tomatoes.

What other kinds of cheese can I use?

If you want to use another kind of cheese instead of Velveeta Queso Blanco, you can try the original Velveeta or American cheese.

Other choices include cheddar, pepper jack, monterey jack, or queso. When using block cheese, you’ll want to shred it first and slowly add it as the last. ingredient.

Cook over low heat for about 5 minutes, until the cheese is melted, stirring occasionally.

How can I thicken corn and sausage chowder?

My favorite trick for thickening soups and chowders is to add some instant mashed potato flakes. Just be sure to only add a little at a time or it will thicken too much and you’ll end up with a casserole instead of soup.

Want more soup recipes? Try these next:

Italian Sausage Soup: This is a creamy, comforting soup with noodles that is full of flavor and perfect for a family dinner during the cold winter months!

Ham and Cheese Soup: A hearty bowl of Slow Cooker Ham and Cheese Soup is the perfect way to warm up! Put it in the crockpot in the morning on a busy weekday for an easy dinner.

Slow Cooker Taco Soup: This soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir! Serve with corn chips.

Chicken Alfredo Soup: Made with chicken, alfredo sauce, noodles, and bacon, this soup is perfect for a family dinner on a cold winter night.

Corn and Sausage Chowder

Yield: 12 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.

Ingredients

1 lb ground Italian sausage
4 cups chicken broth
3 cups diced potatoes
1 tbsp minced onion
1 tsp freshly ground black pepper
1 tsp crushed red pepper
1 tsp dried parsley flakes
1/2 tsp minced garlic
16 oz Velveeta Queso Blanco, cubed
15.25 oz corn, drained
2 cups half-n-half
1/2 cup Rotel Original diced tomatoes

Instructions

Brown and drain the Italian sausage. Set aside.
Put the chicken broth, diced potatoes, minced onion, black pepper, crushed red pepper, parsley, and minced garlic in a large stockpot. Bring to a boil over medium heat. Reduce heat and simmer for about 15 minutes, until potatoes are tender, stirring occasionally.
Add the cooked sausage, half-n-half, cubed queso, drained corn, and diced tomatoes. Cook for about 5 minutes, until the cheese is melted and the chowder is heated through, stirring occasionally.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 1306mgCarbohydrates: 25gFiber: 2gSugar: 9gProtein: 20g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.