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Sausage Corn Chowder

Rated as 4.62 out of 5 Stars

"This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn."
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25 m servings
Original recipe yields 8 servings


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  1. Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.


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Really good. Followed the recipe exactly, but I think I will add diced red potatos next time.

Very good. My changes are Yellow onion, and Monterey Jack cheese, and a little very thin sliced carrot for color.

I used can corn and still taste wonderful. It's so easy and satisfying. It's good as is, so will not change a thing next time making it. Thank you!

I made this soup for a party, and it was a success! I tried to make the recipe as directed but was confused about the sausage. The ingredients say fully cooked links, but the directions say to...

Absolutely devine! I didn't have any swiss on hand so I substituted a cheddar jack. I will keep this one handy!

This was very tasty and easy. I served it with breadsticks and it was a perfect winter dinner.

great recipe. Thanks for sharing

Great soup! I gave it 4 stars only because i made some modifications. Instead of just regular sausage, i used kielbasa, added cubed and par-cooked red potatoes, and i used cheddar instead of swi...

Really good. I had to bring it down for the kids (not as much spice) but it was still really good. I used turkey sausage instead of pork and it was good w/ less fat.