Corn Chowder with Chicken Sausage

Name: Corn Chowder with Chicken Sausage
Prep time: 10
Cook time: 35
Total time: 45
Yield: 1
Ingredients: olive oil; package Classic Roasted Chicken Sausage, sliced into rounds; butter; sweet onion, chopped; stalks celery, chopped; cloves garlic, minced; chopped fresh thyme; all-purpose flour; chicken broth; russet potatoes, peeled and cubed; heavy cream; ears corn, kernels cut from the cob (or 16 ounces frozen corn kernels); sliced chives, plus more for garnish

Prep Time: 10 min | Cook Time: 35 min | Servings: 1

Classic Roasted

Soups

In the world of soups, few are as deeply comforting as chowder. And while clams often take center stage, our hearts will always swoon for a soul-warming bowl of corn chowder. This easy corn chowder recipe hits all the right notes, with the sweet pop of corn playing in harmony with hearty chunks of potato, a creamy broth, and the savory snap of Classic Roasted Chicken Sausage, which adds an extra layer of comfort. It’s a simple, four-step recipe that’s destined to earn a regular spot in your weeknight rotation—especially on colder nights when a big bowl of coziness is exactly what you crave.

See Recipe

A hearty bowl of corn chowder loaded with potatoes and chicken sausage.

SERVING MULTIPLIER:

Ingredients

2 tablespoons olive oil

1 package Classic Roasted Chicken Sausage, sliced into rounds

4 tablespoons butter

1 sweet onion, chopped

3 stalks celery, chopped

3 cloves garlic, minced

2 teaspoons chopped fresh thyme

¼ cup all-purpose flour

4 cups chicken broth

2 russet potatoes, peeled and cubed

1 cup heavy cream

4 ears corn, kernels cut from the cob (or 16 ounces frozen corn kernels)

¼ cup sliced chives, plus more for garnish

Instructions

Prep Time: 10 min | Cook Time: 35 min | Servings: 1

Brown the Sausage: Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the sausage and cook, stirring occasionally, for about 5 minutes, until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.

Build the Base: Add the butter to the pot. Once melted, stir in the onion and celery and cook for about 4 minutes, until softened. Season with salt and pepper. Add the garlic and thyme and cook for 1 minute more, until fragrant.

Create the Roux: Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the chicken broth, stirring continuously until smooth.

Simmer the Chowder: Add the potatoes and bring the chowder to a simmer. Cook for about 10 minutes, until the potatoes are just tender. Stir in the reserved sausage, heavy cream, and corn and simmer for another 10 minutes, until the chowder thickens slightly and the flavors come together. Stir in the chives, then taste and adjust seasoning as needed.