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Farmer Sausage Corn Chowder Soup Potatoes Vegetables
4.86 from 7 votes
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Farmer Sausage Corn Chowder (Gluten-Free Optional!)

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 + people
Author Original recipe from Mennonite Girls Can Cook / Altered by Jennifer at Flour & Floral



  • 3 Cups Farmer Sausage or Kielbasa Sausage chopped
  • 1 Large Onion diced
  • 3 Stalks Celery diced
  • 5-6 Cups Chicken Broth or water
  • 2 Bell Peppers diced
  • 3 Carrots sliced
  • 5 Medium Potatoes peeled and large diced
  • 1 14 oz Can Cream Style Corn
  • 1-2 Cups Frozen or Fresh Corn Kernels
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Cheese Sauce

  • 1/4 cup Butter (if GF, omit this butter and the flour and add 1-2 cups of mashed potatoes into soup, along with the milk and cheddar)
  • 1/4 Cup Flour
  • 2 Cups Milk
  • 2 Cups Cheddar or Mexican Blend cheese grated



  1. In a LARGE soup pot, saute sausage with a little bit of oil over medium-high heat.

  2. Once sausage is cooked, add the onions and celery to the pot and heat until softened.
  3. Pour in the chicken broth (or water) to the pot.
  4. Add the bell peppers, carrots, potatoes, and all the corn to the pot.
  5. Bring to a boil, then reduce heat to low and simmer for a minimum of 20 minutes (or until all veggies are tender).

  6. While simmering, work on the cheese sauce (below).

Cheese Sauce

  1. In a small saucepan, melt butter over medium heat.
  2. Whisk in flour to create a roux and keep whisking for a few minutes. (This is important as you want the flour to cook and lose its' raw flavour.)
  3. Pour in milk and whisk until smooth and combined.
  4. Add cheese and whisk to melt.
  5. Pour cheese sauce into the soup, stir, and serve!


Feel free to garnish this soup with some crispy chopped up bacon and a sprinkle of cheddar cheese.