Creamed Corn Chowder with Hot Sausage

This chowder doesn’t mess around. Spicy hot Italian sausage brings the heat, while a double hit of corn, both creamed and whole kernel, makes it rich, sweet, and hearty enough to be dinner.

Browning the sausage and onion first is where the flavor base comes from, and draining the fat afterward keeps the chowder from turning greasy. The potatoes then simmer in the seasoned water until tender, breaking down just enough to lend body to the broth.

The two kinds of corn play different roles: creamed corn melts into the soup for silky sweetness, while whole kernels add pops of texture. A package of country gravy mix is the clever shortcut here, thickening the chowder into a creamy, spoon-coating consistency without a from-scratch roux, and evaporated milk makes it luxuriously rich. Serve it with cornbread chips or crackers for crunch.

Kitchen Tips

• Drain the sausage fat after browning so the chowder stays creamy, not greasy.
• Simmer the potatoes until just tender. Overcooked, they fall apart and turn the chowder gluey.
• Add the milk and gravy near the end and keep it at a gentle simmer so the dairy doesn’t curdle.

Variations

• Use mild sausage and add cayenne separately to control the heat.
• Stir in diced bell pepper or celery with the onion for more vegetables.
• Top with shredded cheddar, green onion, or crumbled bacon.