Potato, corn and sausage soup is the perfect cure for a cold day. It's a warm and cozy one pot soup that's rich and creamy, but with no heavy cream involved.
On a cold rainy or snowy day, curling up with a bowl of creamy soup is the ultimate in comfort food. A batch of potato, corn and sausage soup will last for up to 5 days in the refrigerator, so you can make it ahead of time and reheat it when you're ready to serve.
Looking for a vegetarian chowder? Leave out the sausage and use vegetable broth for a delicious vegetarian soup.
What You Need
- Bulk Italian sausage
- Low sodium chicken broth or vegetable broth
- Russet potatoes
- Onion powder
- Garlic powder
- Dried parsley
- Black pepper
How to Make Potato, Corn and Sausage Soup
Cook Italian sausage in a large pot over medium heat, breaking sausage up into small pieces. Remove sausage from pot and set aside.
Add butter to pot and melt over medium heat. Stir in flour and cook for 2-3 minutes.
Whisk in 1 cup of chicken broth. Once the butter/flour mixture is well incorporated, add in remaining chicken broth and milk.
Stir in potatoes, carrots, corn, onion powder, garlic powder, parsley, black pepper and salt.
Bring soup to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 20-25 mins.
Stir cooked sausage into the soup. Simmer for a few more minutes to warm the sausage.
Tips on Potato, Corn and Sausage Soup
You can use any type of dairy milk in this recipe. The soup will be richer, the higher the milk fat.
Absolutely! If using fresh corn, add it to the soup along with the potatoes and carrots so it has enough time to cook.
If you like a little spice, use hot Italian sausage instead of traditional Italian sausage.
Yes! You can meal prep this recipe by making it up to 48 hours in advance. Cool it completely and store it, covered, in the refrigerator. The night you want to serve it, place it back in a pot over medium-low heat and slowly bring it back to temperature. Potato soup keeps in the refrigerator for up to 5 days.
Add more milk - 2 tablespoon at a time - until the soup is thinned to your liking. If you decide to add more than 4 tablespoon of milk, you may need to increase the amount of salt in the soup by ⅛ tsp.
Yes! Freezer this soup in individual portions or one large batch for a family meal. Thaw it overnight in the refrigerator and reheat when you're ready to eat. NOTE: The soup will seem to have too much liquid in it or be a little separated when you thaw it out. Don't worry. Potato soup will thicken and come back together when you heat it.
What to Eat with Potato Soup
Enjoy your potato, corn and sausage soup with a side of warm, fluffy homemade garlic cheddar biscuits!