Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other soup recipes.
  7. Watch how to make this recipe.
  8. Have I Convinced You to Make This Recipe?
  9. Creamy Corn Chowder Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

A quick and simple soup great for the depths of winter, this creamy corn chowder provides incredible flavor with straightforward preparation. Celery, onion, and red pepper provide a solid vegetable base, while potatoes, herbs, and corn finish off the soup. This balanced mixture of creaminess and light stock means a well-rounded soup for any weeknight meal.

Why I love this recipe.

This is an easy soup to fall in love with. Really, this is a simple love affair with ingredients that are easy to find if they aren’t already in the pantry. The more I cook, the more I realize a good recipe is not about the list of hard-to-find or exotic ingredients but instead using each ingredient fully to create the most flavor possible. That is the reason I love this recipe. Corn is central, left whole for texture, and pureed for a rich, sweet corn flavor. The rest of the list is simple with some usually players of onion, celery, and bell pepper. Make this when you want a filling, delicious soup that reminds you of the fresh flavor of summer: sweet corn.

White marble surface with large metal stockpot filled with corn chowder with bowl of soup with spoon inside.

Everything you’ll need to make this recipe.

  • Italian sausage becomes a key figure by using the spices and herbs already seasoning the sausage to season the entire soup.
  • Sweet corn can be frozen and thawed or canned. I find frozen to have the best out-of-season flavor. I love to freeze sweet corn and find it to be such a great thing to have in the freezer.
  • Bell pepper is a sweet pepper flavor without any heat. Choose a red or green for the most appealing color in the soup.
  • Potatoes give the chowder more heft and make the soup more filling. Some of the potato is blended with the sweet corn for a creamy texture.
White marble surface filled with all ingredients needed for creamy corn chowder soup including sausage, sweet corn, potatoes, and more.

Here’s how to make this recipe.

  1. Cook the sausage. Place the sausage in a large stockpot over medium heat. Break it up and let cook for 6 to 8 minutes, until the fat has rendered out and it begins to brown.
Hand holding wooden spatula with raw sausage in a large stockpot on the stovetop.
Cooked Italian sausage in the bottom of a metal stockpot on the stovetop.
  1. Prepare the vegetables. Slice the celery lengthwise into quarters, then dice into small bite-sized pieces. Dice the onion and bell pepper into similar-sized pieces. Add to the sausage to cook.
Hand using a knife to cut up onion into a small dice with whole celery stalks in the background all on wooden cutting board.
Mixture of diced onion, celery, and red bell pepper being added to a stockpot with cooked sausage.
  1. Prepare the potatoes. Peel the potatoes and cut one into long strips. Cut the rest into bite-sized pieces and add to the pot. Add in half the sweet corn, along with salt and black pepper. Stir in the chicken stock and bring to a simmer. Add in thyme and bay leaves. Cook until the potatoes are tender. Remove the potato that was cut into strips and add to a bowl with the remainder of the corn. Add in the milk and blend until smooth.
Peeler being used to peel a potato on a wooden cutting board with peels on the board below.
Hand using a knife to slice a potato into diced cubes on a wooden cutting board.
Soup in large stockpot on stovetop with liquid, potatoes, sweet corn, and herbs.
Knife spearing a piece of potato being held by metal tongs to show that the potatoes are fully cooked.
Sweet corn in a large glass measuring cup with milk pouring on top of it.
Hand using immersion blender to blend together sweet corn and milk to create a puréed mixture.
  1. Finish the assembly. Stir in the blended mixture to the stockpot. Turn up the heat slightly and bring back to a simmer. Remove the thyme and bay leaves. Serve warm, garnished with parsley and shredded cheese, if desired.
Large stockpot filled with creamy corn chowder before being fully mixed together with milk and corn mixture.
Creamy corn chowder sitting in a large metal stockpot on the stovetop with white creamy color.

These pro tips will make this recipe a success.

  • Cutting one potato into long slices instead of diced pieces makes it easier to remove later. Some potato is needed to blend in with some of the sweet corn and milk, and it is simpler to pull out long strips after they have cooked.
  • Add in any additional liquid from the sweet corn. That liquid holds a lot of flavor from the corn and can help boost the soup.
  • Herbs can make a big difference. Adding in the thyme and bay leaves to cook allows them to release their flavors into the soup. Garnishing fresh parsley into the warm soup at the end also provides great flavor.
  • Blending some of the potato and sweet corn with milk gives the soup a great creaminess. This means the soup can be thickened without using flour.
Brown bowl filled with creamy corn chowder with melted cheese and parsley on top with pieces of corn, potato, and red bell pepper showing.

Frequently asked questions about this recipe.

How long does this keep after preparation?

Leftovers should be stored in airtight containers in the refrigerator and will last for 7 to 10 days.

What type of corn works best?

Frozen sweet corn or canned sweet corn is always available. When in season, fresh corn can also be used but will need to be cooked before being blended with the potato.

Can this be made vegetarian?

Yes, the sausage can be replaced with a meat substitute or omitted for a vegetarian version.

Large metal stockpot filled with creamy corn chowder with ladle about to scoop up a serving of the soup.

You’ll love these other soup recipes.

Watch how to make this recipe.

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with bowl of creamy corn chowder with shredded cheese and chopped parsley with spoon resting against side of bowl.

Creamy Corn Chowder

Kaleb
5 from 8 votes
A quick and simple soup great for the depths of winter, this creamy corn chowder provides incredible flavor with straightforward preparation. Celery, onion, and red pepper provide a solid vegetable base, while potatoes, herbs, and corn finish off the soup. This balanced mixture of creaminess and light stock means a well-rounded soup for any weeknight meal.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Print Recipe Pin Recipe Share a Review

Ingredients

  • 1 lb sweet or spicy Italian sausage
  • 2 stalks celery diced
  • 1 onion diced
  • 1 red bell pepper diced
  • 4 russet or gold potatoes washed and dried
  • 4 cups sweet corn (canned or frozen)
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 sprig fresh thyme
  • 3 bay leaves
  • 3 cups chicken stock
  • 1 cup whole milk
  • parsley (optional)
  • shredded cheese (optional)

Instructions
 

  • Brown the sausage in a stockpot over medium heat. Break into small pieces until it is fully browned, 6-8 minutes. If more than two tbsp of liquid remains after browning, discard the extra.
    1 lb sweet or spicy Italian sausage
  • Add the diced celery, diced onion, and diced bell pepper to the browned sausage. Stir and sauté until they are soft, 4-6 minutes.
    2 stalks celery, 1 onion, 1 red bell pepper
  • Peel or leave the skin on and dice three of the potatoes into ½-inch cubes. Sliced the remaining potatoes into ½-inch wedges so they are easier to find and blend after they cook. Add all of the prepared potatoes, 2 cups of sweet corn, salt, black pepper, thyme, bay leaves, and chicken stock to the stockpot. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender or when a knife inserted meets no resistance.
    4 russet or gold potatoes, 4 cups sweet corn (canned or frozen), 1 ½ tsp kosher salt, 1 sprig fresh thyme, 3 bay leaves, 3 cups chicken stock, ½ tsp freshly ground black pepper
  • Remove the wedges of potato and combine them with the remaining 2 cups of corn and whole milk. Blend until they are smooth, and pour the mixture into the soup. Bring the soup to a simmer and cook for 5 minutes to warm. Serve with fresh parsley and shredded cheese.
    4 cups sweet corn (canned or frozen), 1 cup whole milk, parsley (optional), shredded cheese (optional)

Notes

Cutting one potato into long slices instead of diced pieces makes it easier to remove later. Some potato is needed to blend in with some of the sweet corn and milk, and it is simpler to pull out long strips after they have cooked.
Add in any additional liquid from the sweet corn. That liquid holds a lot of flavor from the corn and can help boost the soup.
Herbs can make a big difference. Adding in the thyme and bay leaves to cook allows them to release their flavors into the soup. Garnishing fresh parsley into the warm soup at the end also provides great flavor.
Blending some of the potato and sweet corn with milk gives the soup a great creaminess. This means the soup can be thickened without using flour.

Nutrition

Serving: 1servingCalories: 404kcal
Course Soup
Cuisine American
Difficulty Easy
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb Wyse

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
5 from 8 votes (1 rating without comment)

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. 5 stars
    Delicious recipe ! Thank you, we only had regular Italian sausage so we added some red pepper flakes for a little spice and was amazing!

    Reply

  3. 5 stars
    Made this for dinner tonight. So easy to pull together. This chowder was delicious. Even the picky eaters said to keep the recipe in the rotation. I did add baby spinach only because I needed to use it up. So good. Thanks from Norway 🇳🇴

    Reply

  5. 5 stars
    I made this corn chowder tonight and it is truly exceptional. I think it’s the Italian sausage that gives it quite a pleasant surprise when you taste your first spoonful! My dad loved corn chowder and made it quite frequently. I just wish he was still with us so I could have shared a bowl with him tonight – I think he would have loved this! Thanks for such a terrific recipe …

    Reply

  7. 5 stars
    Just made this and it is simple and delicious! I did not have any pepper, red or otherwise, but still was super yummy. 😋🥰

    Reply

  8. Looks great. Does this freeze well? I like to make my Mom (95 years young) soups and meals that she can pull out of the freezer when she doesn’t want to cook. TYIA Cathy

    Reply

  10. Kaleb, While I would never call that soup corn chowder, it sounds great and
    I can’t wait to try it – – – I just have to think of something else to call it ??? Maybe Corn Soup?

    Reply