Potato, Corn and Sausage Soup

Potato, Corn and Sausage Chowder

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A warm and cozy one pot chowder, with no heavy cream involved. Potato, corn and sausage soup is the perfect cure for a cold day. 


Units Scale
  • 1/2 lb bulk Italian sausage
  • 1/4 cup butter
  • 3 Tbsp flour
  • 3 cups low sodium chicken broth or vegetable broth
  • 2 cups milk
  • 3 russet potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 cups frozen corn, thawed
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 Tbsp dried parsley
  • 1 tsp black pepper
  • 2 tsp salt


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.