This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.
When the temperature outside starts dropping, I start craving warm homecooked meals. I’ve got to admit that soup is the ultimate comfort food. This creamy Corn and Sausage Chowder is easy to make and I love warming up the leftovers for lunch the next day.
Start by browning the ground sausage and draining the grease. Set the cooked sausage aside. I used mild Italian sausage for this recipe, but if your family likes it spicier, you can choose the hot version.
You can swap out the ground sausage for ground beef or use a combination of the two. But keep in mind that chowder won’t have as much flavor or spiciness.
Next, put the chicken broth, diced potatoes, minced onion, black pepper, crushed red pepper, parsley, and minced garlic in a large stockpot.
Bring the soup to a boil over medium heat. Then, reduce the heat and simmer for 15 minutes, until the potatoes are tender, stirring occasionally.
Once the potatoes are tender, add the cooked sausage, half-n-half, cubed Velveeta Queso Blanco, corn, and diced tomatoes.
If you want to use another kind of cheese instead of Velveeta Queso Blanco, you can try the original Velveeta or American cheese.
Other choices include cheddar, pepper jack, Monterey jack, or queso. When using block cheese, you’ll want to shred it first and slowly add it as the last ingredient.
Cook over low heat for about 5 minutes, until the cheese is melted, stirring occasionally.
If you want to thicken the chowder, my favorite trick is to add some instant mashed potato flakes. Just be sure only to add a little at a time, or it will thicken too much, and you’ll end up with a casserole instead of soup.
More Soup Recipes
Corn and Sausage Chowder
Ingredients
- 1 lb ground Italian sausage
- 4 cups chicken broth
- 3 cups diced potatoes
- 1 tablespoon minced onion
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon dried parsley flakes
- ½ teaspoon minced garlic
- 16 oz Velveeta Queso Blanco cubed
- 15.25 oz corn drained
- 2 cups half-n-half
- ½ cup Rotel Original diced tomatoes
Instructions
- Brown and drain the Italian sausage. Set aside.
- Put the chicken broth, diced potatoes, minced onion, black pepper, crushed red pepper, parsley, and minced garlic in a large stockpot. Bring to a boil over medium heat. Reduce heat and simmer for about 15 minutes, until potatoes are tender, stirring occasionally.
- Add the cooked sausage, half-n-half, cubed queso, drained corn, and diced tomatoes. Cook for about 5 minutes, until the cheese is melted and the chowder is heated through, stirring occasionally.
Video
Claire says
Can you makes this in a crockpot
Tonia says
Yes, that would be fantastic! I’m going to have to try it that way.
Sandy says
Wonderful recipe! I love soups.