Sweet Corn Chowder

This past 4th of July in Pittsburgh was one of the hottest on record, and we were excited to have friends over to celebrate. Then disaster struck. The inspiration for this Fresh Corn Chowder came from a duo of household mishaps — a flooded basement and an air conditioner that decided to quit on the hottest day of the year.

Suddenly our plans were canceled, and I was left staring at 10 ears of beautiful fresh corn that needed to be used. I also had a half‑pound of Andouille sausage waiting in the freezer as I continue cooking my way through the freezer.

Those two ingredients came together perfectly in a recipe adapted from Cook’s Country magazine, and the result was this cozy, comforting chowder born out of a very chaotic holiday. I omitted the celery as we do not care for it and added some fresh cubed zucchini to the vegetable mixture. I also increased the Andouille sausage amount to ½ pound and added some hot sauce for an extra kick.

Adapted from “New Orleans Style Corn Chowder”. Cook’s Country magazine. June/July 2009 issue.

Why You’ll Love This Recipe

• It’s the perfect mix of fresh corn sweetness and creamy chowder richness — comfort in a bowl.
• Everything simmers together into a hearty, satisfying soup that feels like a late‑summer hug.
• It’s a make‑ahead friendly recipe, so dinner is easy whether you’re cooking tonight or planning ahead.

What Makes This Recipe So Flavorful

The secret to this recipe:

• Crisp Andouille sausage adds just the right amount of savory flavor and texture.
• Using both fresh and canned corn gives you incredible flavor without extra work.

Ingredients You’ll Need for Sweet Corn Chowder

• 8 ears fresh corn
• 2 (15-ounce) cans whole kernel corn
• 5 cups low-sodium chicken broth
• 8 ounces andouille sausage, finely chopped (chicken or pork)
• 1 red bell pepper, seeded and chopped fine
• 1 onion, chopped
• 1 zucchini, seeds removed and chopped into 1-inch cubes
• Salt and pepper
• 1 pound red potatoes, scrubbed and cut into ½-inch dice
• 1 cup heavy cream
• 4 scallions, sliced thin
• Franks hot sauce (optional)

How to Make Sweet Corn Chowder: Step‑by‑Step

Prep the Corn

In a large bowl, cut the kernels off the fresh corn and keep the kernels and cobs separate. A large bowl is necessary as this can be a rather messy process. I use this clever corn kernel remover as cutting the kernels off the cob with a knife is difficult.

Puree the canned corn with 2 cups of broth in a blender until completely smooth.

Sauté the Vegetables

Cook the sausage in a Dutch oven over medium heat until crisp and fat is rendered, about 8 minutes. Transfer it to a paper‑towel‑lined plate and set aside. In the same pot, sauté the bell pepper, onion, corn kernels, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper until the vegetables are softened and golden, 6 to 8 minutes. Add additional vegetable oil if needed to coat the vegetables.

Finish the Soup

Add the potatoes, corn puree, remaining broth, and the reserved corn cobs. Bring to a boil, then reduce the heat to medium‑low and simmer until the potatoes are tender, about 15 minutes. Remove and discard the cobs. Stir in the cream, scallions, and the cooked sausage. Taste and season with salt and pepper. Serve warm.

(Leftovers keep well in an airtight container in the fridge for up to 3 days.)

Tips for Success

• Use both fresh and canned corn for the best texture. The fresh kernels give the soup sweetness and pop, while the canned corn puree makes the broth rich and creamy without needing a ton of cream.
• Don’t skip the corn cobs. Simmering the cobs in the broth extracts the corn milk and adds extra corn flavor. It’s a small step that makes a big difference.
• Cook the sausage until it’s really crisp. Those browned bits add flavor to the pot, and the sausage stays pleasantly crunchy when stirred in at the end.
• Let the vegetables get some color. A little golden browning on the pepper, onion, zucchini and corn deepens the flavor of the chowder.
• Cut the potatoes evenly. Uniform pieces cook at the same rate, so you don’t end up with some mushy and some underdone.
• Taste and adjust at the end. Once the cream and sausage go in, the seasoning changes. A final pinch of salt and pepper brings everything together. You can even use a little hot sauce for some added heat.

Variations and Substitutions

• Add celery to the vegetables if you like
• Use a bag of frozen mixed vegetables instead of zucchini
• Use cubed tasso ham instead of the andouille sausage. A  little goes a long way, so use 2 ounces diced into fine cubes and sauté with the vegetables
• Make it vegetarian- use vegetable broth, omit the Andouille sausage and add some smoked paprika to the vegetables when sautéing them

How to Store, Freeze, and Reheat Sweet Corn Chowder

• Leftovers will last 3-4 days
• This dish does not freeze well
• Best reheating method: bring to a simmer on the stovetop and reheat fro 10 minutes

Serving Suggestions

FAQ About Making Sweet Corn Chowder

What kind of sausage works best?

I used Andouille because it adds a smoky, spicy kick, but any fully cooked sausage works — kielbasa, or a chicken sausage. Tasso ham would also work but will add a smoky spicy kick to the soup.

Can I make this chowder ahead of time?

Yes. The soup keeps beautifully in the fridge for up to 3 days. The flavors actually meld overnight. Just warm it gently on the stovetop and add a splash of broth or cream if it thickens.

Does this soup freeze well?

Because it contains potatoes and cream, it’s best enjoyed fresh. The texture can change in the freezer, so I don’t recommend freezing this one.

Can I make it vegetarian?

Absolutely. Skip the sausage and sauté the vegetables in butter or olive oil. For extra flavor, add a pinch of smoked paprika.

How spicy is the chowder?

With Andouille, it has a gentle warmth but isn’t overly spicy. If you want more heat, add a pinch of cayenne or hot sauce. If you prefer mild, choose a non‑spicy sausage.

Can I thicken the chowder more?

Sure. Let it simmer a few extra minutes, or mash a few of the cooked potatoes right in the pot. The chowder will naturally thicken without needing flour.

Did you make this recipe? Be sure to rate it in the recipe card and let me know how it went in the comments below. Your ratings and feedback help others find and trust my recipes, and they mean so much to me. Thanks for cooking along!

Print