Slow Cooker Corn and Sausage Chowder
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Looking for a hearty slow cooker soup recipe to fill you up and keep you warm on cold winter nights? This Crock Pot Corn and Sausage Chowder recipe fits the bill- creamy and loaded with delicious sausage and vegetables, it will make your family (and their tummies) very happy!

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Slow Cooker Corn and Sausage Chowder
Welcome back to day 5 of soup week! I hope you get a chance to try a recipe or two I’ve shared this week and maybe find a new favorite.
I did want to include at least one slow cooker recipe this week. (It’s crockpot season after all.) This Corn and Sausage Chowder recipe definitely fits the bill- creamy and loaded with delicious sausage and vegetables; it will fill you up and keep you warm on those cold winter nights!

Why you’ll love This Slow Cooker Corn and Sausage Chowder
Ingredients And Tips For Slow Cooker Corn and Sausage Chowder
(Ingredients at a glance, find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Sausage: I used breakfast sausage, browned and drained, but any type of ground sausage will work—even turkey sausage.
- Frozen potatoes: To save prep time, use frozen O’Brien potatoes with onions and peppers. If you can’t find O’Brien potatoes, I have given tips below on using regular potatoes.
- Cream-style Canned corn: Creamed corn enhances the soup’s texture and adds a robust corn flavor, making it creamier and richer. You can use regular corn in a pinch, but your results will be different.
- Chicken broth: Use regular or low-sodium chicken broth – depending on your needs.
- Evaporated milk adds creaminess to the soup and does not curdle in the slow cooker like regular milk. I don’t recommend replacing the evaporated milk with regular milk, but heavy cream will work, as it will not curdle, either.
- Shredded Cheese: Both cheddar or a Monterey Colby jack blend will work.
- Optional topping ideas: Diced bacon pieces, green onions, cheese, sour cream.
How To Make Slow Cooker Corn and Sausage Chowder
1 Add the sausage and veggies to the slow cooker. Place browned sausage at the bottom of the slow cooker then add the potatoes, carrots, corn, and broth.
2Cook. Cover the crockpot and cook on low for 8 hours or high for 4 hours.
3 Mash and add remaining ingredients. Give the cooked chowder a good stir, mash about 1/3 of the potatoes to thicken it up, and then stir in shredded cheese, salt, pepper, and evaporated milk.
4 Continue to cook and serve. Let the soup cook for another 15 minutes on low. Serve topped with your favorite toppings, and enjoy!
Recipe Tips
- Don’t drain the cream-style corn.
- If you don’t have frozen potatoes, use diced white potatoes, plus half a cup each of peppers and onions (sauté the peppers and onions with the ground sausage.)
Variations
- Change the type of sausage; look for kielbasa, Italian sausage, chorizo, or bratwurst.
- Use a mix of your favorite cheeses instead of all the same cheese.
- Add in some spice by stirring in some diced jalapeno or a sprinkle of red chili flakes.
Storage Suggestions
Bring leftover chowder to room temperature and transfer it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat it over the stove or microwave.
FAQs
Can I make this chowder over the stove?
You can prepare the chowder in a Dutch oven on the stovetop. Brown the sausage and follow the crockpot instructions, but monitor the soup for doneness after about 30 minutes.
Can I make the chowder in advance?
Yes, you can prepare the chowder during your meal prep. It can be stored in the fridge for up to three days.
Can I make the chowder in the instant pot?
Yes, if you want to make it in the Instant Pot, start by using the saute mode and saute the sausage and veggies until the sausage is browned and the veggies have softened. Give it a stir, mash the potatoes, then add the cheese, salt, pepper, and evaporated milk. Cook on high pressure for 5-10 minutes. Press cancel, stir, and serve.
Recommended products from this post:
- Dutch oven
- Hamilton Beach Set it and Forget it Slow Cooker
- Soup ladle (Love that this has the ounces labeled in the ladle)

More slow cooker recipes you’ll love:
- Easy Slow Cooker Meatball Subs
- Creamy Green Chile Enchilada Soup
- Crock Pot Chicken Teriyaki
- 3 Ingredient Barbecue Pulled Pork Recipe
- Easy Homemade Apple Butter
Did You Make This Slow Cooker Corn and Sausage Chowder?
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Print
Slow Cooker Corn and Sausage Chowder
- Prep Time: 15
- Total Time: 8 hours (+)
- Yield: 10 to 12 servings 1x
- Category: main dish
- Method: slow cooker
Description
This hearty Crock Pot Corn and Sausage Chowder recipe is creamy and loaded with delicious sausage and vegetables. It’s sure to please the pickiest eater.
Ingredients
- 1 lb sausage, browned and drained (I used breakfast sausage)
- 28 oz package of frozen potatoes O’Brien (the one with onions and peppers)
- 1 14 oz can of cream style corn
- 1 large carrot, chopped (I left this out because I don’t like cooked carrots- it’s up to you.)
- 3 cups chicken broth
- 1 12 oz can evaporated milk
- 1 1/2 cup cheese, plus more for garnish
- 1/2 tsp Salt and 1/2 tsp pepper
- Optional topping ideas: Diced Bacon pieces, green onions, cheese, sour cream.
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Instructions
- Place browned sausage at the bottom of slow cooker. Add potatoes, carrots, corn, and broth.
- Cover and cook on low 8 hrs or high 4 hours.
- At the end of the cooking time, open lid and stir. Mash up about 1/3 of the potatoes (this will thicken the soup) and stir in shredded cheese, salt, pepper and evaporated milk. Let soup cook another 15 minutes or so on low or even the warm setting if you have one on your cooker.
- Serve topped with your favorite toppings and enjoy!
Still hungry? Here are a few more recipes you might enjoy!
Cheesy Baked Potato Mac and Cheese

Quick and Easy Mini Chicken Pot Pies Recipe



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