Smoked Sausage, Corn, and Potato Chowder

Cook Time:
30 minutes
Serving Size:


  • 1 regular size package Eckrich® Skinless Smoked Sausage
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • 2 cups 2% milk
  • 2 cups (10 ounces) frozen ready to cook hash brown potatoes with peppers and onions (O?Brien style), thawed
  • 1 can (14.5 ounces) creamed-style corn
  • 1-1/2 cups frozen corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1/4 cup chopped chives or green onions


A creamy chowder with smoked sausage, potatoes and corn is a delicious and comforting lunch or side.

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 5 minutes. Add milk, potatoes, sausage, creamed corn, corn kernels, salt and pepper.
  2. Bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
  3. Ladle chowder into four shallow bowls; top with cheese if desired and chives.