This Corn Chowder recipe is destined to become a new easy family favorite – and definitely one of mine! It’s ridiculously creamy (but lightened up) loaded with sweet corn, juicy sausage, creamy potatoes, carrots, celery, garlic and onions for a symphony of comforting flavors and texture in every spoonful. It’s also extremely versatile and pantry friendly – swap the sausage for ground beef, turkey or chicken, the potatoes for sweet potatoes, cauliflower etc., and add any of your favorite veggies. This corn chowder also reheats beautifully for make ahead dinner or lunches!
*Don’t miss the how to make corn chowder video in the post!
As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing, then add the half and half to the soup after defrosting. Alternatively, you can swap the half and half for evaporated milk (see tips section in post).