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Sausage and Corn Chowder from Hatfield®

"Perfect for a chilly evening, this rich and creamy sausage and corn chowder is ready to serve in under an hour."
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50 m servings 411 cals
Original recipe yields 6 servings (8 cups)

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  1. Melt butter in a 4-quart pot. Add leeks (strips of the white and pale green parts only) and celery and cook over medium heat, stirring frequently, 5 to 7 minutes.
  2. Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.
  3. Meanwhile, brown ground sausage in a large skillet. Remove sausage and grease from pot and reserve till later. Stir sausage into soup just before serving.

Nutrition Facts

Per Serving: 411 calories; 24.4 g fat; 29.1 g carbohydrates; 19.5 g protein; 86 mg cholesterol; 1164 mg sodium. Full nutrition

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Read all reviews 5
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Very tasty. Didn't have leeks, so used yellow onion.

An exceptionally simple and no-fuss recipe that yields excellent flavor every time! Hearty enough for dinner, with crusty bread on the side, or perfect for a winter potluck or lunch gathering. I...

Excellent, made this many times. Never have leeks so use scallions. Most requested soup @ our house.

This was excellent! Family really enjoyed. Repeat make at our house. I did use 1 can cream corn, as I doubled recipe and didn't have enough corn, but otherwise as written. Thanks for posting!

Delicious and easy soup recipe. My family loved it, I'll definitely be making this again!!