Photo of Sausage Corn Chowder

Sausage Corn Chowder

Published: October 09, 2015

Prep/Cook Time: 25 minutes

Servings: 8


  • 14 oz. Hatfield® Pork Sausage, removed from casing
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2-1/2 cups whole milk
  • 2 cups fresh corn
  • 2/3 cup sliced green onions
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 cup cooked Hatfield Bacon, crumbled


  1. Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted. Top with bacon and serve.
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