The Unfussy Comfort of 7-Ingredient Corn and Sausage Chowder

There are some dishes that, with just a glance at their ingredient list, whisper promises of instant comfort. This Corn and Sausage Chowder is one of them. I remember a particularly chilly evening many years ago, the kind where the wind seems to find every crack in the windowpanes. My husband, bless his adventurous heart, had been tasked with feeding a group of friends on an outdoor expedition. He’d stumbled upon this recipe, and in a moment of ambitious foresight, tripled it, carefully portioning it into freezer-safe containers. When the call came that they were ravenous and freezing, he just had to pull a container from the icy depths. The enthusiastic feedback that followed, a chorus of “This is amazing!” and “What is this magic?”, cemented its place in our culinary repertoire. It’s the kind of straightforward, satisfying meal that feels like a warm hug from the inside out.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 5
• Yield: Approximately 5 servings
• Dietary Type: Not specified (contains dairy and meat)

Ingredients

Gather these simple, wholesome ingredients, and you’ll be well on your way to a pot of pure, unadulterated deliciousness.

• 2 – 3 lbs bulk sausage: The foundation of our chowder, providing savory depth and a rich, meaty character. Feel free to choose your favorite blend – a mild Italian sausage works beautifully, or if you like a bit of a kick, a spicy variety will certainly add a delightful warmth.
• 2 (10 ¾ ounce) cans condensed cream of chicken soup, undiluted: This is the secret weapon for achieving that lusciously creamy texture without a fuss. Using it undiluted ensures the chowder is rich and flavorful from the start.
• 2 ½ cups milk: The liquid that brings all the flavors together and adds to the velvety consistency of the chowder. Whole milk will yield the richest result, but 2% milk is also a perfectly acceptable option.
• 2 cups fresh corn: The sweet jewels that offer bursts of bright flavor and a lovely textural contrast. If fresh corn isn’t in season, frozen corn kernels work just as well. Ensure they are thawed before adding.
• ⅔ cup sliced green onion: These provide a subtle oniony bite and a fresh, vibrant element that cuts through the richness. The green parts offer a milder flavor and a pretty visual appeal.
• ½ teaspoon hot pepper sauce: Just a hint of heat to awaken the palate and add another layer of complexity. Start with ½ teaspoon and add more if you prefer a spicier chowder.
• 1 cup grated Swiss cheese: The final touch of indulgence, melting into the chowder to create a gooey, cheesy embrace. Swiss offers a lovely nutty flavor that complements the sausage and corn beautifully.

Equipment Needed

For this straightforward chowder, you won’t need an arsenal of specialized gadgets.

• A large saucepan or Dutch oven: This will be your primary vessel for cooking the chowder, ensuring even heating.
• A spoon or spatula: For stirring and crumbling the sausage.
• A measuring cup: For liquids and ingredients like corn and milk.
• A measuring spoon: For the hot pepper sauce.
• A grater: For shredding the Swiss cheese.

Instructions

The beauty of this chowder lies in its simplicity. It comes together quickly, making it an ideal weeknight meal or a go-to for unexpected guests.

1. Crumble and Brown the Sausage: Begin by adding your bulk sausage to a large saucepan or Dutch oven. Place it over medium heat. Crumble the sausage as it cooks, breaking it up into bite-sized pieces. Continue to cook until it is thoroughly browned.
2. Drain Excess Fat: Once the sausage is nicely browned, carefully drain away any excess fat. This step is crucial for a cleaner flavor and a less greasy final chowder.
3. Combine the Remaining Ingredients: To the same saucepan, with the browned sausage, add the two cans of condensed cream of chicken soup, the 2 ½ cups of milk, the 2 cups of fresh corn, the ⅔ cup of sliced green onion, and the ½ teaspoon of hot pepper sauce.
4. Simmer and Tenderize: Stir all the ingredients together until they are well combined. Increase the heat slightly and cook the chowder until the corn is tender. This usually takes about 15 minutes. Be sure to stir occasionally to prevent anything from sticking to the bottom of the pot.
5. Melt the Cheese: Once the corn is tender and the chowder is heated through, reduce the heat to low. Add the 1 cup of grated Swiss cheese to the pot. Stir gently until the cheese is completely melted and incorporated into the chowder, creating a wonderfully smooth and creamy texture.

Expert Tips & Tricks

While this chowder is inherently forgiving, a few seasoned insights can elevate it even further.

• Sausage Selection: The type of sausage you choose will significantly impact the final flavor profile. A good quality, savory bulk sausage is key. If you like a richer, more complex flavor, consider using a blend of Italian sausage and perhaps a touch of breakfast sausage.
• Corn’s Sweetness: Fresh corn, when in season, offers a delightful sweetness. If using frozen, make sure to thaw it completely before adding it to the pot. This ensures it heats through evenly with the rest of the ingredients.
• Adjusting the Heat: The hot pepper sauce is there to add a subtle warmth, not an overpowering heat. It’s always best to start with the suggested amount and then taste. You can always add more if you desire a spicier chowder, but you can’t take it away once it’s in!
• Cheese Mélange: While Swiss cheese is specified and offers a wonderful nutty flavor that pairs beautifully with sausage, don’t be afraid to experiment with other melting cheeses. A sharp cheddar, Gruyère, or even a Monterey Jack would be delicious additions, or a combination of a couple of your favorites. Just ensure they are good melting cheeses.

Serving & Storage Suggestions

This Corn and Sausage Chowder is a meal in itself, but it also pairs wonderfully with a variety of accompaniments.

Serving: Ladle the hot chowder into individual bowls. For a touch of elegance and freshness, a sprinkle of extra sliced green onions or chives makes a lovely garnish. Crusty bread is practically a requirement for soaking up every last delicious drop. A simple side salad with a light vinaigrette can also provide a refreshing contrast to the rich chowder.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. When reheating, gently warm the chowder over low heat on the stovetop, stirring occasionally. You may need to add a splash more milk or water to achieve your desired consistency, as it can thicken as it cools. This chowder is also an excellent candidate for freezing. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	746.7 kcal
Calories from Fat
Total Fat	52 g	79%
Saturated Fat	17.8 g	89%
Cholesterol	179.3 mg	59%
Sodium	1901.5 mg	79%
Total Carbohydrate	28.3 g	9%
Dietary Fiber	2 g	8%
Sugars	3.2 g	12%
Protein	42.1 g	84%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While the original recipe is a masterpiece of simplicity, here are a few ideas for those who like to play with their food.

• Smoked Sausage Swap: For an even deeper, smoky flavor, consider using smoked sausage, such as kielbasa or andouille, instead of bulk sausage. You may need to adjust the saltiness accordingly.
• Vegetable Boost: While the corn and green onions are stars, you could certainly add other vegetables. Diced potatoes, carrots, or celery could be added with the corn and simmered until tender.
• Dairy-Free Dream: For a dairy-free version, you would need to substitute the cream of chicken soup and milk with dairy-free alternatives. A dairy-free cream of mushroom or celery soup could work, and unsweetened plant-based milk like almond or soy milk. The Swiss cheese would also need a dairy-free substitute.
• Herbaceous Notes: Fresh herbs can add a wonderful dimension. A sprinkle of fresh parsley or chives stirred in just before serving can brighten the flavors.

FAQs

Q: Can I use canned corn instead of fresh or frozen?
A: Yes, you can use canned corn. Make sure to drain it well before adding it to the chowder.

Q: How can I make this chowder thicker?
A: If you prefer a thicker chowder, you can either simmer it for a bit longer with the lid off to allow some of the liquid to evaporate, or you can create a slurry of 1-2 tablespoons of cornstarch mixed with an equal amount of cold water and stir it into the simmering chowder until thickened.

Q: Is it possible to make this chowder ahead of time?
A: Yes, this chowder is excellent for making ahead. In fact, the flavors often meld and deepen beautifully overnight. Store it in an airtight container in the refrigerator and reheat gently on the stovetop.

Q: Can I make this recipe vegetarian?
A: To make this recipe vegetarian, you would need to omit the sausage and use a vegetarian cream of chicken soup alternative. You would also need to ensure your cheese is vegetarian if that’s a concern. The base flavor would change significantly without the sausage, so you might consider adding other savory elements like sautéed mushrooms or nutritional yeast for umami.

Q: What kind of milk is best for this chowder?
A: Whole milk will provide the creamiest and richest result. However, 2% milk is also perfectly fine and will still yield a delicious chowder.

Final Thoughts

This 7-Ingredient Corn and Sausage Chowder is a testament to the fact that sometimes, the most satisfying meals come from the simplest of ingredients and methods. It’s the kind of dish that makes you feel good, from the moment you start preparing it to the last comforting spoonful. I encourage you to invite this hearty soup into your kitchen. It’s perfect for a cozy evening in, a hearty lunch, or even a casual gathering with friends and family. When you try it, I’d love to hear about your experience – perhaps you discovered a new favorite variation or a perfect pairing. Happy cooking!