Sausage Corn Chowder



15 min


45 min


5 servings

Sausage Corn Chowder

Photo: Edward Pond

This soup is quick enough to throw together on a weeknight or keeps well enough to qualify as a go-to make-ahead meal.


  • vegetable oil
  • 250 g mild or spicy Italian sausages , chopped or removed from casings and crumbled
  • 1 onion , chopped
  • 1/3 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 potato , preferably Yukon Gold, chopped
  • 1 red sweet pepper , chopped
  • 2 tsp dried parsley
  • 1 cup frozen corn kernels
  • 1 cup milk
  • 1/2 tsp ground black pepper


  • In a large pot, heat 1 tbsp oil over medium high. Add sausage and cook, stirring occasionally, until it begins to brown, 5-7 minutes.
  • Add onion and continue cooking, stirring often, until onion softens, about 3 minutes.
  • Sprinkle flour overtop and stir to mix evenly. If very dry, stir in 2 tsp vegetable oil. Cook flour, stirring frequently, for 1 minute.
  • Slowly stir in broth, scraping brown bits from pan bottom. Bring broth to a boil. Add potato, red pepper and parsley. Simmer, stirring occasionally, until potatoes are almost fork-tender, about 10 minutes.
  • Add corn. Slowly stir in milk. Bring to a gentle boil, add pepper and serve hot.
  • If making ahead, cover and refrigerate for up to 3 days, or freeze for up to 1 month.

Nutrition (per serving)

  • Calories
  • 376,
  • Protein
  • 21 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 21 g,

Originally published in the March 2011 issue. Photo by Edward Pond.