Sausage-and-Potato Corn Chowder


Soup, Chili & Stew
Sausage-and-Potato Corn Chowder

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You certainly don't have to serve this chowder in bread bowls, but why wouldn't you? Look for 7- or 8-ounce bread bowls in the Bakery.

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Servings and Ingredients

Serves 8
19 oz.sweet Italian sausage links
3 tbsp.Hy-Vee butter
2 c.onion, chopped
2 clove(s)garlic, minced
c.Hy-Vee all-purpose flour
1(32 oz) container Hy-Vee chicken broth
2large Yukon Gold potatoes, cut into 3/4-inch chunks, about 3 c.
1 tbsp.fresh parsley, chopped
1 tbsp.fresh sage, chopped
1 tbsp.fresh basil, chopped
½ tsp.Hy-Vee salt
1 ½ c.Hy-Vee half-and-half
3 c.Hy-Vee frozen corn, thawed
1large red, or green bell pepper, seeded, and chopped
8(8 oz each) Hy-Vee Bakery white bread bowls
Fresh basil, for garnish

Things To Grab

  • Large stockpot
  • Medium stockpot


  1. Halve sausage lengthwise; remove casings and cut sausage into 1/2-inch slices. Place in a large stockpot; cook over medium-high heat for 5 minutes or until brown, stirring occasionally. Remove sausage; set aside. Reserve drippings in stockpot.
  2. Add butter to stockpot. Cook onion and garlic in hot butter until softened. Reduce heat to low. Stir in flour until well-blended. Slowly add broth, stirring constantly. Stir in potatoes, parsley, sage, basil and salt. Bring mixture to a boil, stirring constantly; reduce heat. Simmer, covered, for 10 minutes.
  3. Add half-and-half, corn, bell pepper and reserved sausage to stockpot. Simmer gently for 10 minutes more or until potatoes are tender (do not boil).
  4. Meanwhile, for bread bowls, use a sharp knife to cut off bread tops. Hollow out the middle with a fork or your fingers, leaving thick bread shells. Ladle soup into bread bowls. Garnish with basil, if desired. Serve immediately.

Nutrition facts


740 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 50mg
  • Sodium: 1800mg
  • Total Carbohydrates: 116g
  • Protein: 31g

Daily Values

Vitamin A 10%
Vitamin C 60%
Iron 35%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Fall 2014.