Corn and Potato Chowder with Hot Italian Sausage

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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good food

This corn and potato chowder has a full flavor. Add the sausage to give heat and savory goodness.

Prep Time:
Cook Time:


1 package
(19 ounce) JOHNSONVILLE® Hot Italian Sausage Links
3 tablespoons
2 cups
onions, chopped
5 tablespoons
unbleached flour
6 cups
(48 ounces) chicken stock
2 large
potatoes, peeled and cut into 1/4 inch dice
1 1/2 cups
half and half (or light cream)
3 cups
corn kernels, fresh or frozen
1 teaspoon
fresh thyme leaves, chopped, (or ½ teaspoon dried)
salt to taste
1 large
red bell pepper, cut into ¼ inch dice
green onions, cut into ¼ inch slices
1 tablespoon
Italian parsley, chopped


  1. Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
  2. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
  3. Remove from heat and allow the sausages to cool.
  4. In a large soup pot, melt the butter and add onions, cook until softened for about 10 minutes
  5. Add the flour to the onions, stirring together, and cook another 3 minutes.
  6. Add the stock, stir frequently and bring to a gentle boil. Reduce heat to med low, add potatoes, and stir to combine.
  7. Continue cooking over medium heat until the potatoes are tender about 10 to 15 more minutes.
  8. Add the half and half, corn, thyme and salt. Cook for another 5 to 7 minutes, stirring occasionally and being careful not to allow it to boil.
  9. Meanwhile, transfer the cooled sausages to a cutting board and slice in half lengthwise and then into ¼ inch half moon slices. Add the sausages, bell pepper and green onions, to the soup pot; simmer gently for an additional 5 to 10 minutes.
  10. Serve immediately or reheat when ready to serve with a sprinkling of fresh Italian parsley (can be made a day ahead, store in refrigerator).

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