This Cowboy Corn Chowder is rich, hearty, and loaded with bold flavor. It’s the kind of cozy meal that warms you from the inside out. It’s packed with smoky bacon, savory sausage, tender potatoes, and plenty of sweet corn in every bite. Perfect for chilly nights, game day gatherings, or whenever you’re craving something extra satisfying and comforting! If you love cozy comfort food like this, be sure to check out my favorite fall soup recipes next; they’re all easy, family-friendly, and perfect for the season. If you’re cooking for folks who prefer a little less spice, try my popular Corn Chowder!
Ingredients & Substitutions
- Bacon: Thick-cut bacon adds smoky flavor and richness. Turkey bacon can work, but you’ll lose a little depth.
- Smoked sausage: Kielbasa, andouille, or any fully cooked smoked sausage works great here.
- Onion & jalapeño: These build the flavor base. For a milder chowder, skip the jalapeño or remove every bit of the white membrane.
- Garlic: Adds aromatic depth; fresh minced garlic is best.
- Flour: Thickens the chowder into a creamy, hearty consistency.
- Chicken broth & milk: The combo keeps the base flavorful but not too heavy. Half-and-half can replace milk for extra richness.
- Potatoes: Yukon Golds hold their shape beautifully. Russets or red potatoes also work if that’s what you have.
- Corn: A mix of creamed corn and sweet corn gives both texture and body.
- Spices: Kosher salt, black pepper, chili powder, and red pepper flakes give this soup its cowboy-style kick. Adjust to taste.
FAQs
Can I make Cowboy Corn Chowder ahead of time?
Yes! This soup reheats beautifully. The flavors actually deepen after a day in the refrigerator.
How can I thicken the chowder more?
Let it simmer uncovered for a few extra minutes, or mash some of the potatoes right in the pot. You can also stir in a little heavy cream at the end for a thicker, creamier finish.
Can I make it spicier or milder?
Definitely! (But, there is a definite kick as-is, I think!) Add more jalapeño, crushed red pepper flakes, or a few dashes of hot sauce for extra heat. For a mild version, omit the jalapeño entirely.
Can I use frozen corn instead of canned?
Yes, use about 2 1/2 cups frozen corn in place of the canned sweet corn. The creamed corn adds body, so keep that part as-is.
Serving Ideas
- With cornbread: Try it with my homemade Cornbread or Cheddar Jalapeño Cornbread Muffins for dipping.
- Add a salad: Pair with a simple side salad to balance the richness.
- Top it off: Add shredded cheese, a dollop of sour cream, or crushed tortilla chips for extra flavor and crunch.
How To Store Cowboy Corn Chowder
Room temperature: Cool completely and don’t leave out longer than 2 hours.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of milk to bring back the creamy texture.
Cowboy Corn Chowder
Ingredients
- 8 slices thick-cut bacon, diced
- 1 ring (14 ounces) smoked sausage, sliced into ¼-inch rounds
- 1 small yellow onion, diced (about ½ cup)
- 1 small jalapeño pepper, seeded, finely diced
- 1 tablespoon garlic, minced
- ¼ cup (31 g) all-purpose flour
- 2 cups (16 ounces / 480 g) chicken broth
- 2 cups (490 g) whole milk
- 1 pound Yukon gold potatoes, peeled, cubed
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ⅛ teaspoon crushed red pepper flakes
- chives, diced, for garnish
- jalepeno peppers, sliced for garnish
Instructions
- In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot, discarding the rest.
- Add the sliced smoked sausage to the pot. Cook for 3-5 minutes, stirring occasionally, until browned and slightly crisp. Remove sausage from the pot and set aside with the bacon.
- Add the diced onion and jalapeño to the pot. Cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 more minute, stirring constantly.
- Sprinkle the flour over the vegetables. Stir continuously for 1 minute to form a roux. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, continuing to whisk until smooth.
- Add the potatoes. Stir well, cover, and reduce heat to medium-low. Simmer for 15-18 minutes, or until the potatoes are fork-tender.
- Stir in the creamed corn, sweet corn, salt, black pepper, chili powder, and crushed red pepper flakes. Mix until everything is well combined.
- Carefully transfer about half of the soup to a blender and blend until smooth. (Remove the center cap of the lid and cover with a kitchen towel to allow steam to escape.) Return the blended soup to the pot and stir to combine.
- Add half of the cooked bacon and all of the smoked sausage to the chowder. Simmer for 3-5 more minutes, just until heated through.
- Serve warm, garnished with the remaining bacon, chives, and jalapenos.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This soup is SO good! The mix of bacon, sausage, and corn is perfection. It’s creamy, hearty, and so flavorful.
Elizabeth
This is one of the best soups or chowders (whatever you want to call it) I have ever had! I love the kick it has, along with the smoked sausage.
Stephanie
This had a great flavor and a nice kick from the jalapeño and chili powder. It was a touch spicier than I expected, but still delicious.
Bella
I love how flavorful and spicy this soup is! I loved it with some cornbread on the side.
This looks delicious…I can’t wait to make this! Thank you for posting this recipe!