30 Minute Smoked Sausage and Corn Chowder

  • Prep Time: 0 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “I love corn chowder, have a pot on now! Recipe is from Special Choice Recipes Cookbook”


  • 8ouncessmoked sausage, fully cooked, sliced 1/8
  • 1cupgreen onion, sliced
  • 2teaspoonsvegetable oil
  • 2cansvegetable broth, 14 1/2-ounces
  • 2cupso’brien frozen potatoes
  • 1 (13 3/4 ounce) cans cream-style corn
  • 1/8 teaspoonred pepper, ground
  • 1/2 cupheavy cream
  • Directions

  • In large saucepan, cook onions in oil over medium heat 3-4 minutes oruntil tender.
  • Stir in sausage, broth, potatoes, corn and red pepper.
  • Bring to a boil; reduce heat to low.
  • Simmer uncovered for 20 minutes.
  • Stir in cream; heat through.
  • Garnish with additional sliced greenonions, if desired.
  • Reviews

  • “Yum!!!:D”

  • “When you’re in the mood for a quick, flavorful soup, this recipe fits the bill.The inclusion of sausage helps to give depth of flavor that makes the soup tase as though it cooked for hours on the stove.”

  • “Awesome!I followed this to the letter and made a few additions:
    one stalk of celery and one carrot diced, and half a jalapeno blended with a can of corn since I didn’t have creamed corn.
    This was super easy and was just wonderful!!!!Thanks so much Libby!”

  • “Awesome soup! This is my new favorite. Cooked it for dinner tonight, it is excellent. The only thing I did different was to brown the sausage in my dutch oven, then add the onions to the sausage and the rendered fat and omitted the oil. Just seemed simpler to do it that way and not have an additional pot to wash. Thanks for posting, I LOVE it! Jan”

  • “Not sure why anyone would be surpised that this recipe has a lot of 5 Star reviews because it it DELICOUS! Restaurant quality chowder as far as my family was concerned. I doubled the recipe, used regular onion because that’s all I had on hand, added some pepper and garlic powder and threw in about a cup of leftover Jack cheese I had in the frige. Everyone raved about how fabulous this was and we will have it often this winter.”

  • “I’ve made this 3 times already and noticed I never reviewed it.Very good chowder on it’s own!The only thing I added was about 1/2tsp of white pepper and 3 slices of American cheese just because the cheese compliments all the other flavors in the soup and thickens it up just a wee bit.If you want this chowder nice and spicy, try some Andouille sausage instead of the smoked.I did one of the times I made this because it was all I had on hand and really hit our spicy taste buds!Oh yeah and leftovers freeze really well ziploc containers for a tasty lunch for a couple of weeks :o)Thanks Libby for a nice change to a chowder, we really appreciate & enjoy it!”

  • “This was really good.I took others advice about browning the sausage and yummy.:) Thanks for posting!”

  • “We’ve made this twice in the last couple of weeks. My 13yo loves it! Each time I’ve used diced real potatoes and its worked out just fine. The first time I subbed skim milk for the cream – the second time I used fat-free half and half which worked out just as well. DH and I add a sprinkle of fresh black pepper and we are set!”

  • “I doubled the recipe. I used both regular and creamed corn ’cause I LOVE corn. I’ve also tried it with the Campbell’s SW corn soup in a box … all great! I *do* recommend browning the sausage first, just because browned sausage tastes better. And yes, the green onions add a nice little zip. And I’ve substituted fat-free evap milk for the cream, too, with no noticeable change.FAB-U-LOUS and SO quick and easy!!”

  • “We spiced it up some with garlic and italian seasoning, but the family loved it!Our picky three year old had his bowl gone before I could even sit down and was asking for seconds.”

  • “This is now one of my favorite soups!!!! It was great and the kids all loved it too!I doubled the recipe, used a little more sausage, had some leftover chopped up potatoes that I just added in instead of the o’brien ones, and used regular corn(not creamy).At the end it was not quite thick enough for us so I added some flour to thicken it and it made it perfect.”

  • “Great easy meal for a weeknight.Instead of the canned corn and broth I used a box of the Campbell’s Southwest Corn Chowder and added about 3/4 cup of frozen corn.Left out the potatoes and served it with some baked risotto and a salad.I did add about 1/2 teaspoon of red pepper for my personal preference.This is a keeper.”

  • “i liked this….it’s def quick and easy but when i see a bunch of 5 stars like this i just maybe expect a little more (maybe too much). thanks though, it was an almost effortless meal!”

  • “This was so easy to put together and so tasty. Served with biscuits and we had a very full meal. Thanks for the recipe.”

  • “Loved by all. Quick, easy, delicious, and economical. Thanks for a winner!”

  • “Very quick and easy to make. Very nice flavor, though I would cut back on the onions next time and add a little black pepper. I would probably also replace the heavy cream with half-&-half to lower the fat content as I don’t think it would make a difference to taste or texture with this recipe. Thanks for sharing.”

  • “Quick and Tasty!”

  • “Yum!Even the leftovers were great!We added some white onion and also thickened the broth a bit with some corn starch.Used the whole pound of smoked sausage.Served with bread.”

  • “Delicious! Made this last nt and eating leftovers for lunch as I type!I actually put this in the crockpot.Used turkey sausage and seared it first to crisp it up a bit.Didn’t have cream corn so I used frozen kernels and added extra liquid, it was still yum yum yummy.Served over cornbread, DH said he could eat this often.Thanks for posting!”

  • “My husband and I both enjoyed this.It wasn’t as thick of a soup as I was expecting. I used turkey smoked sausage because that is what we usually eat and it turned out fine.I’ll make this again as the weather turns colder!Thanks!”