Corn Chowder with Sausage

Original Country Sausage (Medium), butter, celery, red potatoes, chicken broth, corn and cream make this soup a winter favorite. Try it with your family.


Over medium-high heat, brown sausage in a large skillet until cooked thoroughly. Remove from heat and set aside.

In a large Dutch oven, melt butter over medium heat. Add celery and cook until softened, about 5 minutes.

Pour in broth and add potatoes. Cover and simmer until potatoes are almost tender, 10-15 minutes.

Stir in the remaining ingredients and cook until potatoes are very tender.


  • 1 lb Original Country Sausage (Medium)
  • 1 Tbs butter
  • 2 celery stalks, sliced thin
  • 1 lb red potatoes, washed and quartered
  • 2(14.5 oz) containers chicken broth (vegetable also works)
  • 1 1/2 cups corn, thawed
  • 2 cups cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper

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