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    Home » Recipes » Soups & Stews

    Corn Chowder with Andouille Sausage

    Published: Mar 17, 2020 · Modified: Oct 29, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 626 words. · About 4 minutes to read this article.

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    Corn Chowder with Andouille Sausage by The Toasty Kitchen
    Corn Chowder with Andouille Sausage by The Toasty Kitchen
    Corn Chowder with Andouille Sausage by The Toasty Kitchen
    Corn Chowder with Andouille Sausage by The Toasty Kitchen

    Corn chowder with andouille sausage is a creamy, spicy and filling soup that’s easy to whip up for your next weeknight dinner. Excellent on cold winter nights, but so good you’ll make it year-round.

    A white bowl filled with corn chowder with andouille sausage.

    You’ll love this corn chowder with andouille sausage recipe because it is flavorful and filling, but easy enough to make for a weeknight dinner. The andouille sausage provides flavor, spice, and heat, while the creamy broth and sweet corn balance the dish.

    Here’s a tip: double the recipe and make extra, because this chowder reheats beautifully the next day.

    The best part about this recipe is that the andouille sausage provides so much flavor, that a long list of ingredients isn’t needed. Sometimes you just need a short and sweet recipe for a weeknight dinner.

    Ingredients and substitutions

    Ingredients to make corn chowder on a counter top.I like using fresh-frozen corn for this recipe because it maintains the fresh flavor of the corn, and is easy to find year round. However, you can easily substitute with fresh corn cut off the cob, or canned corn.

    Chicken broth can be substituted with vegetable or beef broth.

    Diced potatoes can be substituted with frozen cubed hash browns, like my recipe for Hash Brown Potato Broccoli Soup.

    Browning sausage, onions, and adding the ingredients of soup to a stock pot.

    Thickening your both

    This soup is thickened by making a roux, which is a paste made of butter and flour.

    While adding your broth, I suggest whisking the entire time until your flour and broth are incorporated. This will prevent lumps from forming in your soup.

    Don't forget to scrape the bottom of your pan while whisking in your broth! This process is called deglazing, which adds all those browned bits and flavor back into your soup.

    Chunky potato and corn soup with sausage and a metal spoon.

    What to serve with corn chowder

    Corn chowder makes a great meal on its own, but if you'd like to add a little something extra, here are a few great options:

    • Slices of crusty bread (for dipping)
    • Buttery stovetop biscuits
    • Side salad
    • Jalapeño cheddar cornmeal biscuits
    • Buttermilk cornbread muffins
    • Roasted zucchini and squash
    • Grilled cheese
    • Garlic bread cheese balls
    Chunky potato and corn soup with sausage and a metal spoon.
    Print Recipe
    4.72 from 7 reviews

    Corn Chowder with Andouille Sausage

    A creamy soup filled with spicy andouille sausage, corn, and potatoes. 
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Servings: 4 servings
    Calories: 540kcal
    Author: Heather

    Ingredients

    • 2 tablespoons unsalted butter, or olive oil
    • 12 ounces andouille sausage, sliced into bite size pieces
    • 1 medium onion, diced
    • 3 tablespoons all-purpose flour
    • 3 cups chicken broth
    • 2 medium potatoes, peeled and cubed into bite size pieces
    • 2 cups corn
    • ¼ teaspoon black pepper
    • 1 cup whole milk

    Instructions

    • In a stock pot over medium heat, add butter. Slice sausage and add to pan. Brown on both sides, about 3 to 4 minutes, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, or until they begin to turn translucent.
    • Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
    • Add potatoes, corn, sausage, pepper, and milk to the pot, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for 7-8 minutes, or until potatoes can easily be pierced with a fork. This will depend on the size of your potatoes.
    • Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.

    Equipment Recommendations

    • Stainless Steel 8-Quart Stock Pot
    • OXO Metal Balloon Whisk
    • Pyrex Liquid Measuring Cups
    • Measuring Spoons

    Notes

    • Additional salt has been excluded from this recipe due to the sodium in the chicken broth. Using no sodium broth will alter the taste of this soup. 
    • Andouille sausage provides most of the flavor in this soup, and I do not recommend omitting it.
    • Milk can be substituted with half & half or heavy cream for a richer, thicker soup.
    • Leftovers can be refrigerated for 2-3 days. This soup reheats well in a saucepan over medium heat, or in the microwave. 

    Nutrition Estimate

    Serving: 0g | Calories: 540kcal | Carbohydrates: 37g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1444mg | Potassium: 1031mg | Fiber: 5g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 5mg
    Course: Main Course, Soup
    Cuisine: American

    More soup recipes

    • Hash Brown Potato Broccoli Soup
    • Corn Zucchini Chowder
    • Creamy Chicken Tortellini Soup
    • Cajun Chicken Noodle Soup

    More Soup and Stew Recipes

    • Slow Cooker Spicy Bison Chili
    • Rotisserie Chicken Noodle Soup
    • Kielbasa Potato Soup
    • Slow Cooker Chicken Broccoli Cheese Soup

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    1. Laci

      October 30, 2021 at 8:18 pm

      This turned out very well! I did make the addition of some chopped bacon which I cooked until crispy and set aside prior to cooking the andouille. I ended up adding Tobasco sauce to my bowl, so I will probably add it to the whole pot next time I make this soup. My husband enjoyed topping his soup with pickled jalapenos for even more spice!
      Do you think adding bell pepper(s) would work well in this recipe? Are there any other additions that you can recommend for if we want to change up the recipe?

      Reply
      • Heather

        October 30, 2021 at 8:32 pm

        Bell peppers or jalapenos would make a great addition! I've also made this recipe with chopped ham or bacon, whatever I happen to have on hand.

        Reply
    2. Christy

      March 18, 2020 at 8:29 pm

      This looks so good and comforting.

      Reply

    Trackbacks

    1. Easy Chicken Vegetable Soup - The Toasty Kitchen says:
      January 28, 2018 at 8:34 pm

      […] If you like this recipe, you may also like my Corn Chowder with Andouille Sausage. […]

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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