This creamy Potato Corn Chowder is pure comfort in a bowl! Packed with potatoes, corn kernels, and spicy Italian sausage, it's a soul-warming soup you'll crave all season long!
Fresh corn, cream, herbs, and crispy bacon add amazing flavor. This makes the corn and potato chowder hard to resist. It's perfect for cozy weeknight dinners alongside crusty bread or warm biscuits.
This bowl? It’s creamy, cozy, and just a tiny bit spicy—like a hug from Nonna with jalapeños. 🥰🌽
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🗝️ Recipe's key points
- This potato corn chowder tastes even better the next day, so it's perfect for meal prep!
- It's ultra comforting and filling with the perfect balance of creamy texture, hearty vegetables, and spicy protein.
- While this chowder screams fall and winter comfort food, the fresh corn makes it delicious any time of year!
If you think regular corn chowder is good, wait until you try this potato corn chowder. It has spicy sausage and bacon. One spoonful will have you hooked, and the whole family will be asking for seconds!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Fresh corn on the cob – We'll be using the cobs too to create an incredibly flavorful base. Look for ears with bright green husks and plump, milky kernels when you press them with your fingernail.
- Heavy whipping cream – Don't even think about using half-and-half here! Heavy cream gives you that rich, restaurant-quality texture.
- Chicken broth – Low-sodium is best so you can control the salt level.
- Aromatics (onion and garlic) - The powdered varieties just won't do here!
- Fresh herbs (thyme and bay leaf) - Fresh thyme is worth seeking out over dried - it adds such a lovely floral note.
- Hot Italian Sausage – If you can't handle the heat, mild Italian sausage works just fine.
- Seasoning (kosher salt, pepper, ground cumin) – Cumin gives a smoky flavor. The salt and pepper really bring out the other ingredients!
- Jalapeño pepper – The heat is mostly in the seeds and white ribs, so remove them if you're sensitive to spice.
- Yukon gold potatoes – These are my go-to for chowder because they hold their shape beautifully without turning to mush. Red potatoes work too, but avoid russets unless you want potato soup instead of chunky chowder!
- All-purpose flour – This is your thickening agent!
- Bacon – Thick-cut bacon is your friend here! Those thin strips will just disappear.
- Garnish (red pepper flakes, green onions, bacon bits) – These finishing touches will turn that chowder from good to incredible!
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Cut corn kernels from cobs and set aside.
- Make the corn stock by combining corncobs with cream, broth, garlic, thyme, bay leaf, and onions.
- Simmer the mixture for 1 hour, stirring occasionally.
- Remove cobs and bay leaf, then puree the solids with an immersion blender.
- Brown the Italian sausage until cooked through, then slice and set aside.
- Cook the bacon until crispy and reserve 2 tablespoons of bacon fat. Sauté jalapeños, cumin, and remaining onions in the bacon fat.
- Add the corn stock, potatoes, and sausage to the pot and bring to a boil. Simmer covered until potatoes are fork-tender, about 25 minutes.
- Create a slurry with flour and reserved corn stock.
- Stir the slurry into the chowder.
- Add the corn kernels and cook until just tender.
- Season with salt and pepper to taste.
- Garnish with green onions, red pepper flakes, and crispy bacon. Your potato corn chowder is ready to serve!
🥫 Storage
Store leftover potato corn chowder in an airtight container in the refrigerator for 3-4 days. This chowder also freezes for up to 3 months - just cool completely before freezing.
Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave.
📚 Variations
- Milder Version: Skip the jalapeños and use mild Italian sausage if you prefer less heat.
- Vegetarian Option: Omit the sausage and bacon, use vegetable broth, and add extra vegetables like bell peppers or carrots.
- Lighter Version: Replace half the heavy cream with whole milk or half-and-half for a lighter consistency.
- Gluten-Free: Use cornstarch instead of all-purpose flour to thicken the chowder.
You haven’t really made corn chowder until you simmer the cobs for extra flavor. Trust me—your taste buds will notice 🌽💛
👩🏻🍳 Tips
- Use overripe corn for the sweetest flavor - those kernels that are past their prime are perfect for chowder!
- Don't skip making the corn stock from the cobs - this is what gives the chowder its incredible flavor!
- Cook the bacon until extra crispy - it adds the perfect texture when added to the creamy soup.
- Wear gloves when handling jalapeños to protect your hands from the oils.
🤔 FAQs
Yes, you can! If you use fresh corn, simmering the cobs in the broth adds a sweet corn flavor. You can't get this flavor from frozen or canned corn.
It has a gentle kick—not too spicy! If you're sensitive to heat, consider using less jalapeño or removing the seeds. Want more heat? Add an extra dash of pepper or a sprinkle of hot sauce!
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the mixture thickens too much.
Absolutely! Skip the bacon and sausage if you're using them, and replace the chicken broth with vegetable broth. You can add extra potatoes or even smoked paprika for a bit of savory depth.
It’s best enjoyed fresh, but yes, you can freeze it. Please note that the texture may slightly change due to the addition of cream and potatoes. Let it cool, freeze in portions, and reheat slowly while stirring.
📗 Related Recipes
If it's soup season where you live, you're going to want to try some of my other favorite soup recipes!
- Creamy Chicken Poblano Soup
- Savory Chicken Wild Rice Soup With Mushrooms
- Easy Creamy Chicken Pot Pie Soup
- Cheddar Potato Broccoli Soup
- Tuscan White Bean Soup
- Butternut Sausage Orzo Soup
For more Italian sausage dishes, try my Baked Italian Sausage Stuffed Acorn Squash, Italian Sausage Pasta A Zesty, or Italian Sausage Breakfast Strata!
Spoons up! This Potato Corn Chowder is loaded with summer corn, crispy bacon, tender potatoes, and a piccante little jalapeño kick 🌽🥓🔥
🍽 What to serve with Potato Corn Chowder
This hearty chowder pairs beautifully with crusty sourdough bread, warm buttermilk biscuits, or cornbread muffins!
Love cheddar cheese and bacon? Check out our Cheese Bacon Bread with Chives recipe. This bread is so tasty that one slice won't be enough.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Sharp knife and cutting board– You'll be doing lots of chopping - corn kernels, potatoes, sausage, bacon.
- Dutch oven – You need something big enough to hold 2 quarts of chowder with room to stir. A heavy bottom prevents scorching when you're simmering the corn stock. My 6-quart Dutch oven is perfect for this recipe.
- Immersion blender – This little gadget lets you puree the corn stock right in the pot without transferring hot liquid.
- Saucepan – For browning that sausage and crisping the bacon.
- Liquid measuring cup – This is essential for getting the proportions right.
- Dry measuring cup and measuring spoons – For measuring your spices and the flour for the slurry.
📞 Chiacchierata (chat)
And there you have it, amici miei, Potato Corn Chowder made with real corn cobs, Italian sausage, smoky bacon, and tender potatoes. We added just enough jalapeño to keep things interesting! It's cozy, creamy, and a little spicy, kind of like the perfect hug in a bowl.
I always say, "Quando hai del buon mais fresco, usalo con amore!" (When you have good fresh corn, use it with love!) And this chowder is one of the most delicious ways to do just that. Perfect for those summer nights when the breeze starts to cool and you're craving a little comfort.
So grab un cucchiaio (a spoon), pour yourself una ciotola piena (a bowlful), and don't forget to share it with someone you love. Buon appetito e alla prossima! (Enjoy and see you next time!)
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Sausage Potato Corn Chowder With Bacon And Jalapeño Kick
Equipment Needed
Ingredients
- 3 ears of fresh corn husked and cleaned
- 4 cups heavy whipping cream
- 2 cups chicken broth or stock
- 4 garlic cloves minced
- 10 fresh thyme sprigs
- 1 bay leaf
- 1-½ medium onions finely chopped, divided
- ½ pound hot Italian sausage links
- 2 teaspoons minced jalapeño peppers with seeds
- ½ teaspoon ground cumin
- 3 medium-sized Yukon gold potatoes peeled and cut into ½-inch cubes
- 2 tablespoons all-purpose flour
- Salt and ground black pepper to taste
- ¼ cup chopped green onions for garnish on top
- ½ teaspoon red pepper flakes for sprinkling on top
- 4 Slices of bacon chopped- cooked until brown and crispy - set aside for garnish. Save about 2 Tablespoons of the bacon grease for sautéing.**
Instructions
- Remove and discard corncobs and bay leaf. Using an immersion blender, puree the solids. Reserve the broth.
- Meanwhile, cook the sausage over medium heat until browned. Cool and cut into ½-inch slices. Set aside.
- In a large saucepan, cook jalapeños, cumin, and remaining onions in the bacon fat for 5 minutes. Set aside ½ cup of the corn stock. Add the remaining corn stock, along with potatoes and sausage, to the saucepan. Bring to a boil.
- Reduce the heat; cover and cook for 25 minutes, or until the potatoes are tender. Whisk together the 2 tablespoons of flour with the reserved corn stock until smooth. Stir into chowder. Bring to a boil, then cook and stir for 2 minutes or until the mixture has thickened.
- Add the corn kernels and cook just until tender, about 5 minutes—season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chopped green onions, red pepper flakes, and bacon bits before serving. Yields 8 servings (2 quarts)
- NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Notes
👩🏻🍳 Tips
-
- Use overripe corn for the sweetest flavor - those kernels that are past their prime are perfect for chowder!
-
- Don't skip making the corn stock from the cobs - this is what gives the chowder its incredible flavor!
-
- Cook the bacon until extra crispy - it adds the perfect texture when added to the creamy soup.
-
- Wear gloves when handling jalapeños to protect your hands from the oils.
- If your bacon is extra lean, use 2 Tablespoons of butter for sautéing in step 4.
Nutrition
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Marisa Franca
This creamy Sausage Potato Corn Chowder is what happens when sweet corn meets spicy sausage. So good, the family loved every drop!