Corn Chowder With a Kick

"Trying several corn chowders, I decided to try to come up with one with a little more pazazz. Atfer many errors, I developed this hearty corn chowder. I use Jimmy Dean or Williams brands of hot sausage to spice this soup up a bit. My husband, who's not much of a soup eater, even asks for this soup on cold fall and winter days. I usually serve it with crusty french bread."
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Ready In:




  • In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
  • While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so the cheese doesn't scorch.
  • When potatoes are done, add sausage mixture to potatoes and broth and mix well.
  • Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn heat down to a slow simmer for 15 minutes.
  • Tip: This soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.

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  1. This corn chowder is delish! I made a full batch and it does make alot; however, that means we can enjoy it all the more. I did not change a thing and wouldn't. Served with some butter/garlic drop biscuits, some extra hot sauce and it made a wonderful lunch today. Made for Zaar Chef Alphabet Soup tag, February, 2014.
  2. Made this for Spring PAC 2011 for my adopted baby...I am glad I did. I cut the recipe in half and used a whole can of creamed corn with about a 1/3 cup frozen corn added. Other than that I followed the directions. I served it with toasted garlic bread all wrapped up and took everything down to the beach for lunch. YUMMY! Definately going to make it again. Thank you!



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