Smoked Sausage Potato Cheese Soup

The sweet kernels of corn really bring nice flavor to this hearty chowder. Throw everything in your slow cooker and let it ride!  Makes about 4 quarts.

1 lb fully-cooked smoked sausage
8 medium potatoes, peeled and cut into 1/2″ chunks
1 large onion, diced
1 1/2 cups Iowa Choice Harvest Golden Sweet Corn
1 1/2 cups carrots, sliced 1/4″ thick
1 large clove garlic, minced
1/4 tsp black pepper
1 bay leaf
4 cups chicken stock
12 oz evaporated milk
2 cups shredded sharp Cheddar cheese

1. Halve the sausage lengthwise, then slice into 1/4″ thick half-moons.

2. In a 6-quart slow cooker, combine all the ingredients except the evaporated milk and the cheese.

3. Cover and cook on high for 5-6 hours.

4. Remove the bay leaf. Stir in the evaporated milk. Add the cheese and stir until it melts and mixes into the soup. Serve hot.

Recipe adapted from

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