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This Corn Chowder recipe is a rich, creamy soup packed with tender potatoes, crispy bacon, sweet corn, and smoky kielbasa.
If you’re looking for a cozy and flavorful meal that everyone will love, this Corn Chowder Recipe with Kielbasa is perfect.
The combination of ingredients creates a chowder that’s great for any time of year but feels especially comforting in the cooler months.
What makes this chowder stand out is its balance of smoky, savory, and sweet flavors. The kielbasa adds a nice bite and hearty protein, while the fresh (or frozen) corn brings a touch of sweetness and crunch.
Add in crispy bacon, and you’ve got a chowder that will quickly become a family favorite.
This easy corn chowder recipe is simple to prepare, making it perfect for busy weeknights, but also special enough to serve at a gathering.
You can pair it with some crusty bread for dipping or enjoy it as a stand-alone meal. Don’t forget to save the recipe card!
This corn chowder recipe will warm you from the inside out, and the leftovers are just as delicious!
Some of our other favorite SOUP RECIPES we have on our site include: Creamy Wild Rice Soup Recipe, Best Hearty Beef and Barley Soup Recipe, and Lasagna Soup Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CORN CHOWDER RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF SAUSAGE SHOULD I USE?
- CAN I USE FROZEN OR CANNED CORN?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Creamy Corn Chowder Recipe with Kielbasa
WHY THIS RECIPE WORKS:
- Smoky and Savory – The combination of bacon and kielbasa adds a deep, smoky flavor that pairs perfectly with the sweet corn.
- Creamy Texture – The addition of heavy cream gives this chowder a rich and creamy texture, making it super comforting.
- Easy to Make – Simple ingredients and straightforward steps make this recipe easy to whip up any time.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Thick-cut bacon
- Kielbasa sausage
- Sweet onion
- Garlic cloves
- All-purpose flour
- Chicken broth
- Russet potatoes
- Black pepper
- Fresh or frozen corn
- Heavy cream
HOW TO MAKE CORN CHOWDER RECIPE:
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy, 8-10 minutes, stirring occasionally.
- Take the cooked bacon out with a slotted spoon and place it on a paper-towel-lined plate.
- Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes. Again, remove the kielbasa with a slotted spoon and place it on a plate for later.
- Reserve about 4 tablespoons of the bacon fat in the pot. Add the onions and cook until softened, 4-5 minutes, stirring often.
- Add the garlic and cook until fragrant, 30 seconds.
- Add the flour, stir it to absorb the fat, and cook for 1 minute.
- While stirring constantly, slowly stream in the chicken broth. Scrape off all of the browned bits from the bottom of the pan; this is where all the flavor is.
- Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.
- Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.
- Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.
- Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.
- Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.
- Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF SAUSAGE SHOULD I USE?
For the best smoky flavor, use kielbasa sausage.
It’s a great option because it adds a delicious, hearty element to the chowder.
If you prefer, next time you can substitute smoked sausage or even a spicy sausage for a bit of heat.
CAN I USE FROZEN OR CANNED CORN?
Yes, you can use frozen corn, which is often the best substitute for fresh corn.
It holds its texture well in this hearty soup and won’t turn mushy.
If you’re in a pinch, you can use canned corn, but be sure to drain it first.
Frozen corn is generally the better option if you’re looking for a bit more crunch.
ANY ADDITIONS?
This is one main dish that I like to make extras for.
You can’t have enough comfort food in the fridge and freezer!
- Diced red bell peppers for a pop of color and sweetness.
- Shredded cheddar cheese sprinkled on top.
- A dollop of sour cream for extra creaminess.
- Fresh parsley or thyme for garnish.
- A sprinkle of red pepper flakes for heat.
- A splash of white wine for added depth.
- Fresh chives as a topping.
- A dash of smoked paprika for an extra smoky flavor.
- Grated parmesan cheese for added richness.
- Crispy fried onions for a bit of crunch.
ANY SUBSTITUTIONS?
A bowl of corn chowder on a cold night is pure happiness.
Then again, if you use fresh sweet corn you also get the taste of summer!
- Kielbasa – Use smoked sausage or even turkey sausage for a lighter version.
- Bacon – You can use turkey bacon for a lower-fat alternative or skip it altogether.
- Heavy Cream – Substitute half and half or even coconut milk for a lighter option.
- Russet Potatoes – Yukon gold potatoes work great as well, or you can use sweet potatoes for a sweeter twist.
- Chicken Broth – Vegetable stock is a good substitute if you prefer a meatless version.
- Flour – You can use cornstarch to thicken the soup if you need a gluten-free option.
HOW TO STORE:
Refrigerator: Store the chowder in an airtight container in the refrigerator for up to 3 days.
When reheating, you may need to add a little more chicken broth to loosen it up, as it thickens as it cools.
Freezer: This chowder can also be frozen!
Let it cool completely, then store it in a freezer-safe container for up to 3 months.
When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat gently on the stove.
DANA’S TIPS AND TRICKS:
- Use fresh corn – If possible, fresh corn adds a nice sweetness and a bit of crunch that really enhances the chowder.
- Cook the bacon first – Cooking the bacon first not only gets it crispy but also allows you to use the bacon grease to add flavor to the rest of the ingredients.
- Don’t rush the potatoes – Make sure the potatoes are fully tender before adding the corn and kielbasa. You want the potatoes to have the right texture.
- Add more broth if needed – If your chowder thickens too much after sitting, just add a splash of broth when reheating.
- Customize the heat – If you like a bit of spice, add some red pepper flakes or a chopped jalapeño for a little kick.
- Garnish is key – Don’t forget the crispy bacon and some fresh herbs for garnish. It adds flavor and makes the presentation pop.
This Corn Chowder with Kielbasa is a hearty and satisfying dish that’s perfect for any occasion.
The smoky bacon, rich cream, and sweet corn flavor create a delicious combination of flavors that will make this corn chowder recipe a hit at your dinner table.
Don’t forget to make extra because the leftovers are just as delicious the next day!
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If you’ve tried this CORN CHOWDER RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Creamy Corn Chowder Recipe with Kielbasa
Ingredients
- 6 slices thick cut bacon chopped
- 14 ounces kielbasa cut into ¼ inch half moons
- 1 small sweet onion chopped
- 2 cloves garlic minced
- 4 tablespoons all-purpose flour
- 32 ounces chicken broth
- 4 medium russet potatoes peeled ½ inch cubed
- 1/2 teaspoon black pepper
- 4 cups fresh or frozen corn
- 3/4 cup heavy cream
Instructions
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy, 8-10 minutes, stirring occasionally.6 slices thick cut bacon
- Take the cooked bacon out with a slotted spoon and place it on a paper-towel-lined plate.
- Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes. Again, remove the kielbasa with a slotted spoon and place it on a plate for later.14 ounces kielbasa
- Reserve about 4 tablespoons of the bacon fat in the pot. Add the onions and cook until softened, 4-5 minutes, stirring often.1 small sweet onion
- Add the garlic and cook until fragrant, 30 seconds.2 cloves garlic
- Add the flour, stir it to absorb the fat, and cook for 1 minute.4 tablespoons all-purpose flour
- While stirring constantly, slowly stream in the chicken broth. Scrape off all of the browned bits from the bottom of the pan; this is where all the flavor is.32 ounces chicken broth
- Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.4 medium russet potatoes, 1/2 teaspoon black pepper
- Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.4 cups fresh or frozen corn
- Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.3/4 cup heavy cream
Notes
- Use fresh corn – If possible, fresh corn adds a nice sweetness and a bit of crunch that really enhances the chowder.
- Cook the bacon first – Cooking the bacon first not only gets it crispy but also allows you to use the bacon grease to add flavor to the rest of the ingredients.
- Don’t rush the potatoes – Make sure the potatoes are fully tender before adding the corn and kielbasa. You want the potatoes to have the right texture.
- Add more broth if needed – If your chowder thickens too much after sitting, just add a splash of broth when reheating.
- Customize the heat – If you like a bit of spice, add some red pepper flakes or a chopped jalapeño for a little kick.
- Garnish is key – Don’t forget the crispy bacon and some fresh herbs for garnish. It adds flavor and makes the presentation pop.
Nutrition
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