Wednesday, September 7

Sausage Corn Chowder

I make this soup 3 to 4 times a year during cool fall days and cold winter months and it's usually requested for our Annual Fall Party.

The original recipe came from a 1992 cookbook called Campbell's Simply Delicious Recipes I found at a second-hand store. I changed the recipe a little, making it a little more natural by leaving out the Campbell's soup and substituting my Homemade Chicken Broth and a little cornstarch for thickener, which also happens to make the soup Gluten Free.  

The directions are for making the original recipe and also how to substitute ingredients to make the soup Gluten Free; the soup is excellent either way.

Tips and Suggestions:
  • Use savory or zesty sausage for more flavor
  • This recipe can be doubled or tripled
  • For Gluten Free soup, use chicken broth & cornstarch in place of the cream of chicken soup.
  • You can add a little more chicken broth to make a thinner soup.

Home canned whole kernel corn



1 pound pork sausage, cooked and crumbled
1 can cream of chicken soup
(or use chicken broth & ¼ cup cornstarch)
1 ½ cup milk
1 can whole kernel sweet corn, undrained
1 cup shredded Swiss cheese
Dash of cayenne pepper, if desired
1/3 cup sliced green onions
1 cup sliced mushrooms
Ground black pepper to taste

Dice onions and slice mushrooms


Cook sausage over medium heat until browned and well crumbled. Drain off grease.
In a crock pot or stove top saucepan, add cream of chicken soup, milk, corn, cayenne pepper, black pepper, and cheese.
(For GF replace soup with 1 cup chicken broth and ¼ cornstarch to make a paste. This will help thicken the soup. Add remaining chicken broth to pot).

Add milk, spices, corn,  cheese and chicken soup to crock pot

Add cooked sausage to crock pot and stir all together.
In the skillet the sausage was cooked in saute chopped green onions and mushrooms and cook just until tender.

Saute onions and mushrooms

Add onions and mushrooms to crock pot and stir.
Heat on high for one hour in the crock pot, stirring once or twice, then reduce heat and simmer until ready to eat.
Or for stove top, heat until comes to a slow boil, stirring repeatedly so soup does not burn, then reduce heat and simmer until ready to serve.

Serve soup with a few pieces of fresh diced green onions on top if desired.

Now that we're at the end of summer, our flurry of outdoor activities is beginning to slow down. I'm going to miss long summer days but am so looking forward to cooler weather, and making lots of different types of soups and stews!


Other Posts:

Sausage Kale Soup

"To feel safe and warm on a cold wet winter night, all you really need is soup"
~ Laurie Colwin

"Soup is cuisine's kindest course.  It breathes reassurance; it steams consolation; 
after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour. 
~Louis P. de Gouy, The Soup Book, (1949)

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