Sausage Corn Chowder Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

1 ratings


  • 1 1/2 lbs ground sausage
  • 1 medium onion, chopped coarsely
  • 6 medium potatoes, peeled, chopped, cooked
  • 1 bay leaf
  • 2 cans cream-style corn
  • 5 cups whole milk
  • 6 English muffins, toasted


In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot. Do not boil. Serve with toasted English muffin.


Notes from Paula's test kitchen: We added Paula Deen's House Seasoning to taste as this chowder was a little bland at first. This chowder is thinner than most chowders. To thicken, take 1/4 cup of liquid from chowder. Add 1 tablespoon of cornstarch, mix and add to warm chowder and stir well.

Sausage Corn Chowder


Only registered users can write reviews. Please, or register

1 Review

Barbara 2/3/2017
I added about 1

I added about 1 tsp. house seasoning + roasted garlic & herb seasoning. I did not precook the potatoes. Needed a little bump up in flavor, but it was good after a few changes.

Paula Deen Club                   At the Southern Table with Paula Deen