This Sausage, Corn, and Poblano Chowder Recipe is a complete comfort food dinner inspiration! The savory and creamy soup is loaded with rich flavors, poblano peppers, sausage, and sweet corn in each bite.
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Why is this Sausage, Corn, and Poblano Pepper Chowder Such a Hit?
- Rich and Creamy Flavor – This is a wonderful chowder that is filled with cream in each bite.
- Hearty – A filling, comfort soup that is perfect for cold days where you want to stay warm.
- Stores Well – This is such an easy meal to store and use throughout the week for quick dinners. Simple to reheat and tastes incredible.
- Serves a Crowd – This recipe is so simple to adjust in order to create a bigger batch. Serve to a large crowd with dinner rolls, salad, etc.
Ingredients Needed for Sausage, Corn, and Poblano Pepper Chowder
- Sausage – I used Italian Sausage with the casings removed. You can also use breakfast sausage if you prefer. The Italian Sausage adds extra flavor to this dinner dish.
- Produce – Onions, Celery, Garlic, Poblano Peppers
- Chicken Broth
- Dairy – Milk and Heavy Cream
- Potatoes and Corn Kernels
- Spices & Seasonings – Cumin, Ground Coriander, Cayenne Pepper, Kosher Salt, Ground Black Pepper
- Fresh Herbs – Fresh Chives and Fresh Cilantro
How to Male Corn, Sausage, and Poblano Pepper Chowder
The full directions and and measurements for the recipe are in the printable recipe card at the bottom of this post. This is a quick walk through.
First, add some butter to your pan and cook the sausage as directed. Cook all the way though. Remove sausage from the pan.
Add in the veggies and begin to cook. Stirring often. Your goal is to soften the veggies. Then, add in the rest of the butter.
Mix in the flour and then pour in the milk, cream, and broth. Toss in the spices. Bring to a simmer.
Add in potatoes and cook until potatoes are full cooked. The sausage, corn, and the rest of the cream cook for another 10 minutes.
Top with fresh chives and cilantro and enjoy!
What Type of Corn Do I Use?
Either canned sweet corn or fresh cut corn on the cob will work. Use what you have. A container of frozen corn will also work.
How Hot are Poblanos?
Poblano Peppers are mild-medium in terms of the heat index. There is some spice, but it is not overwhelming. The Poblano Pepper will be hotter than a Banana Pepper.
Storing Leftover Soup
For leftover chowder, store in an airtight container in the refrigerator for up to 3 days. For freezing, you will find that the texture will change a bit. The chowder can curdle due to the dairy, and the potatoes will soften. Feel free to freeze leftover soup, but be aware of the changing texture.
Alternative to Italian Sausage in Sausage, Corn, and Poblano Pepper Chowder
Feel free to swap the Italian Sausage with Ground Breakfast Sausage. Either hot or mild sausage will work for this recipe.
Try These Other Amazing Soup Recipes
- Slow Cooker White Chicken & Green Chili Soup
- Slow Cooker White Chicken Corn Chowder
- Easy Slow Cooker Vegetable Soup
Sausage, Corn and Poblano Chowder
Sausage, Corn, and Poblano Chowder is a comfort dish like no other. Rich with Italian sausage, potatoes, corn, and poblano peppers, this recipe is perfect for the fall and winter.
- 5 Tbsp. Unsalted Butter, divided
- 4 Sausage Links, (such as Garlic or Italian, casings removed)
- 2 Sweet Onions, chopped
- 4 Celery Sticks, (including leaves at the top), chopped
- 5 Poblano Peppers (stem and seeds removed), chopped
- 4 Garlic Cloves, minced
- 1/3 cup All-Purpose Flour
- 3 cups Chicken Broth, homemade or store bought
- 1 cup Whole Milk
- 1/2 cup Heavy Whipping Cream
- 1 tsp. Ground Cumin
- 1 tsp. Ground Coriander
- Cayenne Pepper, to taste
- Kosher Salt to taste
- Ground Black Pepper to taste
- 2 Large Russet Potatoes, peeled and diced
- 3 cups Corn Kernels, frozen or drained,
- 1/2 cup Heavy Cream
- 1/2 cup chopped Fresh Chives, plus more for garnish
- 1/2 cup chopped Fresh Cilantro, plus more for garnish
- In a large pot, melt 2 tablespoons of the butter over medium heat. Crumble the sausage into the pot. Cook, stirring occasionally and breaking the sausage up into bite-size pieces, until it is fully cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels, leaving the remaining fat in the pot.
- Add the onions, peppers, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the remaining 3 tablespoons butter and stir until fully melted.
- Sprinkle the flour over everything in the pot and immediately stir to combine. Cook, stirring constantly, for about 1 minute, then slowly add the broth, milk, and cream while stirring. Add the coriander and cumin, and season to taste with cayenne, salt and pepper. Bring the mixture to a simmer.
- Stir in the potatoes and simmer until they are tender and the soup has developed good flavor, about 20 minutes. Stir in the reserved sausage, the corn and the cream, and simmer for 10 more minutes.
- Just before serving, stir in the chives and cilantro. Garnish with more chives and cilantro immediately before serving, or refrigerate until ready to serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 431mgCarbohydrates: 36gFiber: 4gSugar: 10gProtein: 8g