Slow cooker corn and kielbasa chowder is a filling and warming meal that takes very little effort to put together. It is creamy, filled with flavor and easy to make.
This creamy chowder has it all, potatoes, sausage, corn, green chilies and big flavor. It is hearty and perfect for a chilly day.
Make the Crockpot Do the Work
Having great crockpot recipes on hand makes getting delicious meals on the table possible, even on the busiest days. This corn and sausage chowder is a perfect example of that.
Other than dicing potatoes and slicing the sausage, everything is just dump and go. So you can certainly put it together before work and come home to a delicious meal.
Serve it on its own or top your bowl with a little cheese and some soup crackers. It is sure to make your tummy and taste buds happy.
Big Flavor, Small Effort
Using kielbasa in a recipe is such a great way to add great big flavor without much effort. It adds smokiness and spice without any measuring or emptying the spice cabinet.
Between that, the black pepper and green chilies this chowder does have a little bit of heat to it. Feel free to dial back the black pepper or omit the chilies if you want it a little bit milder.
The canned cream corn and frozen sweet corn help to balance out the spice. They also help to make this soup feel like a meal.
Tips, Tricks and Ingredient Notes
You can use whatever kind of potatoes you have. I used russets in this batch, but red or Yukon gold would work as well.
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If you don’t have frozen corn, a couple of cans of corn will work in it’s place. It will be great either way.
As written, there is a lot of sausage in this chowder. That helps my husband to feel like the soup is a meal and not a starter.
However, you can easily cut the sausage in half if you want. It will still be flavorful and will make this chowder even more economical.
If you are concerned about the heat level in this chowder, feel free to omit the black pepper and green chilies to start. Taste the soup once it is cooked and add pepper to taste.
More Easy Crockpot Recipes
If you like slow cooker soups, try making Buffalo chicken chili in the crockpot. It is another fun recipe that has big flavor with minimal ingredients and prep work.
Crockpot ham and bean soup is a classic for a reason. It is the perfect use for a ham bone after a big holiday meal.
For something different, try making creamy chicken in gravy in a crockpot. We love serving ours over mashed potatoes, but you can serve it over egg noodles, rice or even as a sandwich.
Or use the sausage to make slow cooker haluski with kielbasa. It’s an all in one meal that is easy and satisfying.
For more recipe inspiration, check out my full collection of crockpot recipes.
Crockpot Corn and Kielbasa Chowder
Ingredients
- 2 pounds Kielbasa
- 29 ounces creamed corn (2 14.5 oz cans)
- 12 ounces frozen corn
- 4 ounces can chopped green chilies
- 3 medium potatoes
- 2 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 Tablespoon dehydrated minced onion
- 12 ounces evaporated milk
Instructions
- Slice kielbasa into bite sized pieces.2 pounds Kielbasa
- Clean potatoes and cut into about 1/2 inch cubes.3 medium potatoes
- Put everything but the evaporated milk in the crockpot. Don't worry if it doesn't seem like quite enough liquid, it will be ok.29 ounces creamed corn, 12 ounces frozen corn, 4 ounces can chopped green chilies, 2 cups chicken stock, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon garlic powder, 1 Tablespoon dehydrated minced onion
- Cover and cook on low for about 8 hours.
- Stir evaporated milk it into the slow cooker and cook on 30 more minutes.12 ounces evaporated milk
- Store leftovers in the refrigerator for up to one week.
Notes
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We loved it! Wondering what you would recommend to make it a bit thicker/less soupy but overall it was delicious!
There are a couple of easy things you could do. The first would be to stir a little bit of cornstarch into the evaporated milk before you add it to the mix. That would thicken the broth a bit. Or, if you have potato flakes (like a box of instant mashed potatoes), adding a little bit of those flakes is a super simple way to thicken soups. The starch dissolves right in and they give body without too much worry of clumping or anything. Alternatively, you could just cook it longer.
This looks awesome and can’t wait to try it.
Question – have you made this in the instant pot? Just curious for those days/nights where you want a good soup, but in a short period of time.
I haven’t, but I think it should work well. It shouldn’t take more than maybe 8 minutes to cook in the Instant Pot. I would wait to add the evaporated milk until after it is cooked.
Well that turned out great in the Instant pot! No changes to your suggestion for cooking time, etc. Now to try it in the slow cooker! So flavourful and super easy! Definitely going in the recipe rotation!
Oh good, I am so glad it worked well!
Very good! And easy to make!
Yay! I am glad that you liked it!
This totally exceeded my expectations! The whole family loved it including my 1.5 year old! Only changes I made were I subbed the chilies and minced onion for 1/2 green pepper and a small yellow onion because I had both on hand. This would make for an easy freezer meal too – just add the potatoes and evaporated milk the day of. Thanks for the recipe, it’s a keeper!
It’s definitely a win when the toddlers like it. And great idea on the freezer meal!
This is a good recipe, but the evaporated milk should be added to the soup 30 minutes before serving and warmed. Otherwise, it curdles.
That is a great tip!
Now this is a chowder!!! YUM!
Thank you!