Sausage, Corn and Poblano Chowder

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sausage corn pobablo chowder recipe
Photo: Christine Han/Styling: Erin McDowell

Soup is like the original one-pot meal. You toss everything in, let it simmer and magically, the results are so much more delicious than what you started with. Recipe developer Erin McDowell has a new one to add to your collection: sausage, corn and poblano chowder.

“This is one of my most-made ‘winter warmer’ soup recipes,” McDowell tells us, “and it’s a quick one because there aren’t a lot of steps—you don’t even have to roast the chilies.” If you like things a little bit spicier (we do), you can throw a jalapeño in along with the poblanos, or even crushed red pepper flakes.

Another plus? “This soup also freezes really well, for up to three months in an airtight container,” she says. “It’s hearty enough to serve as a main meal, it’s got that appealing combination of spicy and sweet and it’s very adaptable.”

Soup season just got *that much* better.


5 tablespoons unsalted butter, divided

4 fresh sausage links (such as spicy Italian or garlic), casings removed

2 sweet onions, chopped

4 celery stalks, chopped

5 poblano peppers, stem and seeds removed, chopped

4 garlic cloves, minced

⅓ cup all-purpose flour

4 cups chicken broth, homemade or store-bought

1 cup whole milk

1 teaspoon ground cumin

1 teaspoon ground coriander

Cayenne pepper, to taste

Kosher salt and freshly ground black pepper, to taste

2 large russet potatoes, peeled and diced

3 cups corn kernels, frozen or drained, if canned

½ cup heavy cream

½ cup chopped fresh chives, plus more for garnish

½ cup chopped fresh cilantro, plus more for garnish


1. In a large pot, melt 2 tablespoons of the butter over medium heat. Crumble the sausage into the pot. Cook, stirring occasionally and breaking the sausage up into bite-size pieces, until it is fully cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels, leaving the remaining fat in the pot.

2. Add the onions, celery, peppers and garlic to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the remaining 3 tablespoons butter and stir until fully melted.

3. Sprinkle the flour over the vegetables and immediately stir to combine. Cook, stirring constantly, for about 1 minute, then add the broth and milk. Add the cumin and coriander, and season to taste with cayenne, salt and pepper. Bring the mixture to a simmer.

4. Stir in the potatoes and simmer until they are tender and the soup has developed good flavor, 15 to 20 minutes. Stir in the reserved sausage, the corn and the cream, and simmer for 10 minutes more. Adjust the seasoning to taste.

5. Just before serving, stir in the chives and cilantro. Garnish with more chives and cilantro immediately before serving, or refrigerate until ready to serve, for up to 5 days.

Nutrition Facts
  • 420 calories

  • 19g fat

  • 51g carbs

  • 12g protein

  • 12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...