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Sausage and Corn Chowder

Sausage and Corn Chowder

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This easy sausage and corn chowder recipe takes the traditional creamy corn soup to a whole new level.

We use pan-toasted Spanish Chorizo in our chowder to give it additional depth of flavor and a slight smokiness that pairs perfectly with sweet corn.

Another cured smoked sausage, such as Andouille, will also work well if cured Spanish Chorizo isn’t available in your area. 

Sausage gives this chowder a depth of flavor, but the real star is the corn, of course. We love fresh summer corn. Reference this favorite recipe for fresh corn on the cob with cilantro lime butter

Using fresh, uncooked corn that has been cut from the cob at the height of the season will give really good results. That said, often the best time for a hearty chowder is during cooler months. Frozen corn or even canned corn that has been drained will work just fine. 

Our aim was to make a rich thick chowder. We used Mexican Crema as our cream base, which is thick and slightly sweeter than heavy cream. Half and half and heavy cream will work perfectly well too.

We also added a hefty dollop of cream cheese which adds to the thick creamy texture of the chowder. 

The addition of fresh herbs is important for getting a little extra freshness that balances out the flavors perfectly.

Best of all it’s ready to eat in 30 minutes. 

Chorizo Sausage and Corn Chowder

Here are some additional soup recipes from around the world that you might enjoy:

Sausage and Corn Chowder

Corn and Spanish Chorizo Chowder

Rich and Creamy Corn and Sausage Chowder with Leeks, Potatoes and Fresh Herbs. Easy to make and ready in 30 minutes!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 3.5 Ounces (100g) Spanish Chorizo Sausage*
  • 2 Cups Sweet Corn (346g) **
  • 1 Tablespoon Butter
  • 1/2 White Onion, Finely Diced
  • 2 inch or 5 cm portion of a medium sized Leek (white part only, washed and diced)
  • 2 Tablespoons (15g) All-purpose Flour
  • 1 Medium Potato (such as Russet or Yukon gold), washed and diced
  • 2 Cloves Garlic, minced
  • 2 Cups (475 ml) Low Salt Chicken Broth***
  • 1 Cup (250 ml) Mexican Crema, Heavy Cream or Half and Half
  • 1 Teaspoon Dried Thyme
  • 2 Tablespoons (28.1g) Cream Cheese
  • Salt & Pepper to Taste
  • Fresh Shaved Parmesan Cheese, Chopped Fresh Herbs (such as Cilantro, Parsley, Green Onion or Chives) and Red Pepper Flake as optional garnishes


Add butter to a heavy bottomed soup pot over medium heat.

Add the Chorizo and sauté until the pieces begin to brown (about 5 minutes).

Add the onions and leeks and sauté for 3 minutes. Then add the garlic and continue to cook until the onions become soft and translucent.

Add the flour and sauté for 1 minute.

Add the stock, cream (Mexican Crema, half and half or heavy cream) and cream cheese and stir thoroughly to combine.

Add the potatoes, corn and thyme.

Once the soup begins to boil reduce the heat to a simmer.

Continue to cook until the potatoes are fork tender (8-12 minutes)

Adjust the seasoning with salt and pepper. Add additional chicken stock if a thinner consistency is desired.

Garnish with fresh herbs (such as thyme, chives, parsley, cilantro or green onion). Sprinkle with red pepper flakes and fresh shaved parmesan cheese (optional).

Chorizo and Corn Chowder


* A nice smoked sausage the consistency of Pepperoni will work best. If Spanish Chorizo isn't available Andouille Sausage will work well.

** Frozen or Fresh Corn will both work in this recipe. If using Canned corn rinse and drain before adding. 3 Medium ears of fresh corn removed from the cob will also work.

*** Extra chicken stock can be used to thin the soup if desired.

Nutrition Information



Serving Size


Amount Per Serving Calories 479Total Fat 33gCholesterol 107mgCarbohydrates 30.8gFiber 3.8gSugar 4.4gProtein 11.8g

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