A substantial, spicy soup that’s simple to cook and has tender sausage, potato, and corn bits. To make it kid-friendly, cayenne can be omitted.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound bulk breakfast sausage
- 1 cup chopped onion
- ¾ cup chopped celery
- 3 cups 1/2-inch diced red potatoes
- 2 cups chicken broth
- salt and ground black pepper to taste
- 1 (14 ounce) can whole kernel corn
- 1 (14 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, or to taste
Instructions
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 1146 mg |
| Sugars | 13 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this several times and it continues to be a big hit with everyone that tastes it. Only thing I added to it was a little bit of garlic and I substitute the heavy cream with half and half. If you are worried about that being to watery I add a small amount of corn starch to thicken it up. I also use turkey breakfast sausage instead of pork sausage.
I used half and half instead of evaporated milk. I added chopped spinach. Will make again. Family loved it. Double portion for them to take home!
I had leftover corn, potatoes and sausage from a seafood boil that I used in this recipe. The extra kick of the spices was spot on! Fabulous and easy.
Delicious — a smash hit with my big family from my 20-year-old to my preschooler, and it scaled up easily into a triple recipe. We stored a large container of it and it tasted even better at the end of the week than it did at the beginning. Wonderful idea! And perfect for cold weather.
Cooked the sausage alone to really crisp and drain the fat before adding celery and onions. Omitted the evaporated milk. A can of even the fat free version would have added another 300 calories! Tastes great without it.
This is one of the best soups ever. I’ve made it several times now, never disappointed and so simple.
This is very tasty. The only thing I did different was the addition of garlic. Next time I will also drain the whole corn before adding it to the pot. I will definitely make this again. It is excellent served with cornbread!
Very nice soup, easy and tasty. I didn’t add quite as many onions because my hubby isn’t fond of them. But I will make this recipe again.
Made this chowder quite a few times adding more zip by using hot breakfast or Italian sausage. It is very tasty and satisfying as well as easy to make.
Delicious! My husband loved it, and claimed it was a keeper! I used half n half instead of evaporated milk, because I had it on hand. Also added some parsley for color. I think next time I will add some diced red pepper. Served it with some shredded cheese and a dollop of light sour cream. Very yummy!
I was skeptical with the cream corn and evaporated milk, but this was absolutely delicious. I used smoked paprika and did not use cayenne pepper. Will definitely make again. You will not regret it if you make this.
I made it just like the recipe says. My husband, who does like soup, loved it. So did my picky daughter. I will make again!
Drained whole corn kernels, otherwise just fine. Plan on making it again.
This was delicious! I had a pound of frozen corn that I added with the potatoes. Then I skipped the canned corn but still added the creamed at the end. Served with cornbread. ( Lots of corn this meal.) Hubby went back for seconds.
The spiciness was just right. I think next time I make it, I’ll use shredded chicken breast to reduce the fat and overall calories.
I used sweet Italian sausage that was browned and cut into slices. It may work better with ground sausage. I add heavy cream to make it a more creamy soup. I also did not use cream corn but used two cans of whole kernel corn and skipped the cayenne since my wife does not like spicy. I cooked it for 7 hours in a slow cooker.
Delicious recipe! Will make it again. Added yellow and Red peppers for more taste and color. Also skipped Evaporated milk and used Half & Half.
I doubled the cayenne pepper and added a a few shows of garlic salt. Good stuff.
Quick and delicious! I did use the kernels from 2 leftover ears if cooked corn instead of opening a can. I also had half a can of black beans on hand, so those rinsed beans also went in. Sausage I had on hand was a roll of Jones sausage. Some warmed Italian bread will accompany this for dinner. Thanks!
My husband loved this.(That is a good thing, as he is super picky). Pretty much made as recipe states. Did not have onion (made hubby happy). Probably added a little more potatoes and celery than stated (did not measure). And did not add cayenne as I used hot breakfast sausage. If hubby liked spicy food, I would have loved to put the pepper. Will make again. Hubby wants me to try it with ground beef. Maybe.
Easy to make and delicious. My husband says it’s one of his favorites. I’ll make it again.