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Sausage Chowder

 Sausage Chowder
Kay Nichols Wellsburg, West Virginia Warm your body and spirit with this comforting chowder. I love sausage and sweet corn, so I put them together, and voila! This is a great soup to serve on a chilly day, along with piping hot homemade biscuits.
4 ServingsPrep: 10 min. Cook: 45 min.


  • 1/2 pound bulk sage-flavored sausage or sausage of your choice
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cups water
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 2 teaspoons chicken bouillon granules
  • 1 cup frozen corn
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1-1/2 cups 2% milk


  • In a large saucepan, cook the sausage, onion and celery over medium
  • heat until meat is no longer pink; drain.
  • Stir in the water, potatoes and bouillon. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes
  • longer or until potatoes are tender.
  • Meanwhile, in a small saucepan, melt butter; stir in flour and pepper
  • until smooth. Gradually stir in milk. Bring to a boil; cook and stir
  • for 1-2 minutes or until thickened. Stir into the sausage mixture.
  • Yield: 4 servings.

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Sausage Chowder (continued)

Nutritional Facts: 1-1/2 cups equals 401 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 764 mg sodium, 40 g carbohydrate, 3 g fiber, 12 g protein.