Hearty Farmer’s Sausage Sweet Corn Chowder

Hearty Farmer's Sausage Sweet Corn Chowder - A white bowl filled with creamy yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

This Sweet Corn Chowder features sweet corn, potatoes, farmer’s sausage and chanterelle mushrooms in a rich cream based chowder. It is the perfect late summer/autumn comfort food.

My Corn Chowder Inspiration

Have you ever had a dish in a restaurant that you just have to try to replicate at home? This summer I tried an amazing Corn Chowder at the Crossmount Cider Company just outside of Saskatoon. It was so creamy and sweet, accented with smoky Farmer’s Sausage and hearty potatoes. I knew at once that this was a recipe that I just had to share with you! 

Hearty Farmer's Sausage Sweet Corn Chowder - Ingredients featuring Fresh corn on the cob, leeks, golden chanterelles, and Farmer's Sausge.

Late Summer Corn Feast

There are benefits to Summer’s end, especially if you’re the kind of person that loves cozy blankets and mugs of steaming chai. However, if you are like me, you’re also looking forward to harvesting the garden. 

My mom always tried to grow corn in her garden but it rarely matured before the weather turned cool. Our end of summer corn feed always came courtesy of my grandmother. Her harvest was always plentiful and we celebrated the end of summer with a giant corn feast!

Hearty Farmer's Sausage Sweet Corn Chowder - A white bowl filled with creamy yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

What is the Difference Between Chowder and Soup?

While both soups and chowders can be thick and chunky, only chowder has a creamy base that contains a thickener. There are several ways to thicken a chowder and all involve a starch of some sort. Some common chowder thickeners include flour, cornstarch, potatoes, yogurt, ground nuts and…corn! 

For this recipe, I used both flour and corn to add textural body. Adding flour can be a bit risky because if you do it wrong, you can end up with gummy lumps. However, if you are careful, flour can really add great texture to the chowder. For this chowder, I added the flour right after I sautéed the vegetables and before I added the stock.

Hearty Farmer's Sausage Sweet Corn Chowder - A white bowl filled with creamy yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

Other Ingredients in Sweet Corn Chowder

Since the base of the corn chowder is sweet, I love to include contrasting flavours like bacon or Farmer’s Sausage. Of course, if you prefer to make your chowder vegetarian, go ahead and smoke the mushrooms for that same flavour contrast.

Speaking of mushrooms, I know chanterelles are ‘fancy’ but for me, they give the chowder the ‘taste of home’. They weren’t in the original chowder I ate at the cidery. However, I found these Saskatchewan golden chanterelles at the market and just couldn’t resist upgrading the recipe. 

Fresh herbs really finish the chowder and allow it to shine. During the summer, I make many trips out to my tiny herb garden when I’m cooking. Corn and thyme are such a great combination, I just added the herb fresh to the final dish. As for chives…I put them on everything!

Hearty Farmer's Sausage Sweet Corn Chowder - Close up of a bowl of cream yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

Corn Chowder, the Perfect Dual Season Chowder

Originally I made this chowder for dinner and posted it on my Instagram September 1. I got many comments, however the one that really stuck out was how this chowder is the perfect soup (yes, chowders can be soups but soups cannot always be chowders!) for September 1. It’s the mixture of late summer ingredients and the hearty comfort which takes the soup well into fall. 

Hearty Farmer's Sausage Sweet Corn Chowder - Close up of a bowl of cream yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

How to Preserve Fresh Corn 

After the you eat all the delicious corn on the cob you can, here’s how to preserve the rest of your corn harvest. Shuck the cobs are and use a knife to slice the kernels off the cob over a large pan. Then, ‘milk’ the cob by applying pressure and sliding the back of the knife down the length of the cob.

Next, season with salt and pepper then heat the corn on the stove until it changes to a deeper yellow colour. Remove the corn from the heat and let cool until it reaches room temperature. Freeze the corn in an airtight container so you can make this soup all winter long. 

Hearty Farmer's Sausage Sweet Corn Chowder - A white bowl filled with creamy yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

Pin Sweet Corn Chowder HERE

Hearty Farmer's Sausage Sweet Corn Chowder - Pinterest image of a bowl of cream yellow soup with corn, sausage, potatoes and golden mushrooms garnished with fresh chives.

Yield: 6 servings

Hearty Farmer's Sausage Sweet Corn Chowder

Hearty Farmer's Sausage Sweet Corn Chowder

This Sweet Corn Chowder features sweet corn, potatoes, farmer's sausage and chanterelle mushrooms in a rich cream based chowder. It is the perfect late summer/autumn comfort food.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 12 oz (330 g) farmer's sausage; sliced in rounds
  • 24-30 small fresh chanterelle mushrooms (optional) 
  • 4 medium potatoes
  • 6 cobs fresh corn
  • 1 medium onion; medium chopped
  • 2 cloves garlic; finely minced 
  • 3 tbsp flour 
  • 6 cups chicken stock
  • small bunch fresh thyme
  • 2 bay leaves
  • 1 cup half and half 
  • handfull of fresh chives or two green onions
  • salt and pepper as needed

Instructions

  1. Slice the farmer's sausage into rounds. Sauté until lightly browned on both sides. Set aside.
  2. Carefully clean the chanterelles. Sauté in butter until slightly soft. Set aside.
  3. Peel and cube potatoes. Boil with water in a separate pot until just soft. Set aside.
  4. Fry the onions and garlic in a soup pot with a little olive oil until they become translucent.
  5. Shuck the corn and slice the kernels off (or use 2 cups frozen corn). Add half of the corn to the onions and garlic. Cook, stirring occasionally, for about 5 minutes.
  6. Add flour and stir to coat all vegetables. Add 1/2 chicken stock.
  7. Remove from heat and blend with an immersion blender until smooth. Alternatively, place in a blender and blend until smooth.
  8. Return to heat, add remainder of chicken stock and allow to thicken.
  9. Add farmer's sausage, potatoes, remaining corn, three sprigs fresh thyme, bay leaves, and simmer on low for 10 minutes. Stir to keep the bottom from sticking.
  10. Remove bay leaves and sprigs of thyme. Add half and half to the chowder and heat without boiling. Season with salt and pepper.
  11. To serve, divide chanterelles between bowls and ladle soup over them. Garnish with picked fresh thyme leaves and chopped chives.

16 comments

  1. Shareba

    Those mushrooms are absolutely gorgeous in this soup! Looks great!

    Reply

    1. Bernice Hill

      I was pretty excited to find these perfect little Saskatchewan chanterelles!

      Reply

  2. Colleen

    The harvest is the best thing about fall to me, too. I can almost taste how delicious this chowder is. I love the contract of sweet corn, smoky sausage and earthy mushrooms. Delicious!

    Reply

    1. Bernice Hill

      Mmmm yes, that’s exactly how the flavours are. It’s a wonderful celebration of harvest!

      Reply

  3. Ayngelina

    This looks so incredible I think I may have to hit the market so I can make it this week.

    Reply

  4. Leanne

    I love a good corn chowder, and with the addition of sausage, I’m pretty sure my hubby would enjoy it too! Great recipe Bernice! Pinning!

    Reply

  5. Ann

    What a gorgeous and unusual soup! Love the idea of adding sausage to corn chowder and chanterelles are my very fave mushrooms. Pinned to try for sure 🙂

    Reply

    1. Bernice Hill

      The chowder I tried at the Cidery didn’t have the chanterelles, but I love them too! I couldn’t resist adding them in.

      Reply

  6. Jessica

    This looks amazing! Have always wanted to try making corn chowder and love the addition of sausage. Delicious!

    Reply

  7. [email protected]

    That is one gorgeous chowder, Bernice! I love the sprinkle of chives on top and the pretty chanterelles elevate it to company status. I will be sure to try it. Many thanks for sharing.

    Reply

  8. Jessica Kirk

    What a great chowder for a crisp fall day! Can’t wait to try it.

    Reply

    1. Bernice Hill

      Thank you Jessica, I hope you really enjoy it!

      Reply

  9. Matt - Total Feasts

    It food like this that makes me love this time of year. I love all the flavours, and I’d happily eat a whole bowl right now!

    Reply

    1. Bernice Hill

      It’s delicious and comforting but still feels like a summer dish…

      Reply

  10. Melanie @ Bon Appét'Eat

    This look so perfect with the Fall weather! So hearty! Pinning for later!

    Reply

    1. Bernice Hill

      Enjoy! It’s corn chowder on a whole other level!!

      Reply

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