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Corn and Potato Chowder with Mild Italian Sausage Recipe

Corn and Potato Chowder with Mild Italian Sausage Recipe

Brought to you by Johnsonville® Sausage
TOTAL TIME: Prep: 10 min. Cook: 1 Hour YIELD:8 servings


  • 1 package (19 ounces) Johnsonville® Mild Italian Sausage Links
  • 3 tablespoons butter
  • 2 cups chopped onion
  • 5 tablespoons flour
  • 6 cups chicken stock
  • 2 large potatoes, peeled and cut into 1/4-inch dice
  • 1-1/2 cups half-and-half cream
  • 3 cups fresh or frozen whole kernel corn
  • 1 teaspoon minced fresh thyme leaves
  • 1 large red bell pepper, diced
  • 3 green onions sliced
  • Salt and pepper to taste
  • 1 tablespoon chopped Italian parsley


  • 1. In a skillet, prepare sausage according to package directions. Cool slightly and slice into 1/2 –inch slices.
  • 2. In a soup kettle, melt butter and sauté onions until tender and lightly browned. Add flour, mix until smooth. Stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
  • 3. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes. Gradually stir in cream, corn and thyme. Continue to simmer for 5-7 minutes, stirring occasionally. Do not allow to boil.
  • 4. Add prepared sausage, bell pepper and onions. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste. Serve and garnish with parsley. Yield: 8 servings.