Easy Sausage Corn Chowder Recipe

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This hearty soup is a meal in itself when served with a salad and bread. For a spicier flavor, I sometimes substitute Mexicorn for the whole kernel corn.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 2 packages (7 ounces each) Jones Dairy Farm All Natural Pork Sausage Roll or turkey breakfast sausage
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2-1/2 cups milk
  • 2 cups fresh corn
  • 2/3 cup sliced green onions
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1 cup: 217 calories, 13g fat (6g saturated fat), 35mg cholesterol, 472mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 10g protein.


  1. Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted. Yield: 6-8 serving (2 quarts).
Originally published as Sausage Corn Chowder in Bountiful Harvest Cookbook 1994, p33

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