Easy Chunky Corn Chowder is perfect! The sweet corn, sausage, potatoes, tomatoes and more make this hearty, comfort soup definitely worth a try!
This Easy Chunky Corn Chowder won’t take you long to prepare at all! Sometimes I add tomatoes and sometimes I don’t! It usually comes down to my mood or whether I have any in the cupboard! Regardless, with or without the tomatoes this dish will satisfy, every time!
Ingredients in Easy Chunky Corn Chowder
- butter
- onions
- celery
- sausage
- cream style corn
- salt
- chicken broth
- potatoes
- corn
- milk
- diced tomatoes
How to make Easy Chunky Corn Chowder
In a large pot, over medium low heat, melt 2 tablespoons butter. Add onions and celery and cook until tender. Do not brown.
In the meantime, using a large skillet, over medium heat, cook sausage. You have two options. You can thinly slice sausage and brown on both sides or break up meat and cook until brown. Regardless, reduce heat on your skillet to low to keep your sausage warm.
Now you have to add these ingredients to the large pot with the celery and onions in it. Add cans of cream style corn, salt, pepper, potatoes and chicken broth. Simmer, covered, until potatoes are fork tender, around 20 minutes.
Add corn, milk or cream, tomatoes (if using) and then sausage. Heat, but do not boil. Serve with crackers or a crusty bread. Enjoy!
Other Soups to Try
The Best Cream of Broccoli Soup
Julie’s Slow Cooker Moroccan Tomato Soup
The Best Cream of Potato and Leek Soup
Slow Cooker Italian Hamburger Soup
Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
My Grandma’s Cream of Tomato Soup
Copycat PF Changs Canada Green Veggie Soup
I just had to make sure that we made a video for this chowder or soup. I had to make sure you could see exactly how this soup is made! Take a peek below!
Easy Chunky Corn Chowder Video
Easy Chunky Corn Chowder
Equipment
- large skillet
- saucepan
Ingredients
- butter
- ½ cup onions, chopped
- ½ cup celery, chopped
- 1 pound Italian sausage, casings removed or ground
- 2 cans (14 oz) cream style corn
- 2 teaspoons salt
- 3 cups chicken broth
- 2 cups potatoes, peeled and cut into bite sized chunks about 4
- 1 can (14 oz) corn
- 1 cup milk
- 1 can (28 oz) diced tomatoes, drained (optional)
Instructions
- In a large pot, over medium low heat, melt 2 tablespoons butter. Add onions and celery and cook until tender. Do not brown.
- In the meantime, using a large skillet, over medium heat, cook sausage. You have two options. You can thinly slice sausage and brown on both sides or break up meat and cook until brown. Regardless, reduce heat on your skillet to low to keep your sausage warm.
- Now you have to add these ingredients to the large pot with the celery and onions in it. Add cans of cream style corn, salt, pepper, potatoes and chicken broth. Simmer, covered, until potatoes are fork tender, around 20 minutes.
- Add corn, milk or cream, tomatoes (if using) and then sausage. Heat, but do not boil. Serve with crackers or a crusty bread. Enjoy!
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