Soups & Stews: Sausage, Potato & Corn Chowder

Sausage, Potato & Corn Chowder


  • 4-5 slices bacon-cut into 2″ pieces
  • 1 lb. link sausage-cut in half and then, 1/2″ pieces
  • 3 leeks-chopped
  • 2 garlic cloves-minced
  • 2 large Russet potatoes-peeled and chunked
  • 1-15 oz can creamed corn
  • 1 qt chicken broth
  • 2 TBSP flour
  • 1 1/2 c. half & half
  • 2 bay leaves
  • salt & pepper


  1. In a dutch oven or soup pot, fry bacon pieces until crisp. Remove bacon, but reserve the bacon fat.
  2. Add sausage and when it begins to brown, add leeks, garlic, and potatoes. Saute 3-4 minutes.
  3. Add broth, creamed corn, and bay leaves. Bring to a boil, reduce heat, cover, and simmer until potatoes are ALMOST tender.
  4. In a measuring cup, create a slurry of flour and half & half. Slowly add slurry to simmering soup, while stirring.
  5. Soup will begin to thicken. Allow to simmer on medium-low for 5-7 minutes or until all flavors have married.
  6. Serve hot with shredded cheese and a hot roll.
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When the weather turns cold, I LOVE, LOVE, LOVE soups and stews. However, my husband and kids aren’t as thrilled. Granted, they love chicken & dumplings, chili, and beef stew, but that’s about it. So, it’s always a challenge to come up with new soup ideas, in hopes of them liking it.

Our youngest son, Eli, loves potato soup, which is what inspired this creation. Why not create a soup recipe that builds on the potato soup idea?!?!?!

For this soup, I knew that there would be several requirements, in order of even possibly tempting my guys…chunky potatoes, hearty proteins, thick “broth”, and manly-man-ish. The final product was a thick and rich chowder filled with chunks of sausage, potatoes, leeks, bacon, and cheese, of course!

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