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Apr 6, 2020

Beer and Smoked Sausage Corn Chowder | Cookbook Review

This beer brat (or smoked sausage) corn chowder is a delicious midwestern-style soup. It's loaded with sausage, corn, cheese, and beer. It's creamy, cheesy, and hearty.

Disclosure: I received a copy of the cookbook, Incredible One-Pot Cooking. All opinions are my own.

Beer and Smoked Sausage Corn Chowder

This beer and smoked sausage corn chowder is smoky, cheesy, and loaded with fresh sweet corn. A bowl of this chowder is super filling. All you need is a salad, a glass of wine, and maybe a slice of bread, and you have lunch or dinner.

This recipe is from a new book that is coming out April 21 from Megan Marlowe of Strawberry Blondie Kitchen. The book is focused on creating meals with just one pan with a simple list of ingredient.

There are 60 recipes in the book, all designed to be made in one pan, pot, or baking dish... and Megan took all of the gorgeous photos.

Beer Brat Corn Chowder

I adapted this corn chowder by using smoked pork and turkey sausage. The original recipe calls for beer brats, which haven't been available in our area recently. It may be because I'm not in the midwest, plus there's the general shortage of regional ingredients right now. Either way, Megan gave me permission to use smoked sausage.

This chowder is totally delicious. I used 3 ears of fresh sweet corn in this chowder. You can also use frozen corn in this soup when fresh corn is not available. The chowder will be just as tasty.

Cheesy Beer Brat Corn Chowder

The book is called Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals without the Mess. These recipes make cooking and clean up quick and easy. It's divided into five sections:

  1. Cooped up in One Pan - recipes using chicken
  2. Meaty Classics with Easy Cleanup - beef, pork, and turkey recipes
  3. Comfort from the Docks - dishes with seafood
  4. Clever One Dish Pastabilities - recipes that call for pasta
  5. No Fuss One Pot Soups - easy soups and chilis, which is where I found this chowder recipe

I'm looking forward to trying the chicken noodle pho, the cheesy smoked ham and wild rice soup, and the steak, chicken, and sausage gumbo... oh, and the peanut butter and jelly wings!

FAQs for making this beer and smoked sausage corn chowder.

What if you don't want to include beer? You can substitute more stock or water, but you might want to include some lemon juice or vinegar. This is a super cheesy soup and acid helps the cheese dissolve in the soup. There is something about the acid that helps the cheese dissolve and not get all clumpy.

The recipe calls for 1 cup of corn kernels, which is probably about two ears of corn. I used three ears because I love corn, and it was amazing.

The recipe calls for smoked paprika, which I did not have, so I substituted sweet paprika and added a scant quarter teaspoon of liquid smoke.

Cheese and Beer Brat Corn Chowder

How to make beer and brat corn chowder.

First, you sauté corn kernels in butter for five minutes. Next, you add onions, garlic, and jalapeño and continue to cook them for 10 minutes.

After that, you add some flour, oregano, paprika, salt and pepper, and then whisk in the beer, beef stock, and half and half. Once this mixture is boiling, you add the sausages and simmer for 10 more minutes.

Finally, slowly add the cheese by handful while stirring to melt it into the soup. Serve the soup garnished with more cheese and scallions.

You need to try this soup! It's incredible, and it's so easy to make!

This beer brat (or smoked sausage) corn chowder is a delicious midwestern-style soup. It's loaded with sausage, corn, cheese, and beer. It's creamy, cheesy, and hearty.

Beer Brat Corn Chowder

Beer Brat Corn Chowder
Yield: 8 servings
This beer brat corn chowder is a delicious midwestern-style soup. It's loaded with sausage, corn, cheese, and beer. It's creamy, cheesy, and hearty.


  • 2 tablespoons butter
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1/3 cup (40 grams) all purpose flour
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces lager beer
  • 3 cups beef stock
  • 1/2 cup half and half
  • 19 ounces beer brats, sliced into 1/2 inch rounds
  • 2 cups (240 grams) shredded sharp white cheddar cheese 
  • 2 scallions, sliced 


How to cook Beer Brat Corn Chowder

  1. Melt the butter in a Dutch oven or 6 to 8 quart pot over medium low heat. Add the corn and sauté for 5 minutes. Add the onions, garlic, and jalapeño and cook over medium low for 10 minutes. 
  2. Sprinkle the flour, oregano, paprika, and salt and pepper over the vegetables. 
  3. Slowly pour in the beer, stock, and half and half while whisking constantly. Bring the mixture to a boil and add the brats. Reduce the heat to low and simmer for 10 minutes. 
  4. Add 1 1/2 cup of the grated cheese by the handful to the mixture and cook until the cheese has melted into the soup. 
  5. Serve, garnished with the remaining cheese and the scallions. 
Fat (grams)
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soup, chowder, corn, sausage
American, midwestern

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Would you like to comment?

  1. When I realized it was part of a cookbook review, I was hoping it was a cookbook I already own... (sigh)

    great recipe!

    1. Thank you! You have no idea how much I wanted Duchess Bake Shop from your last post. Resisting.

  2. This soup looks so hearty and delicious. Perfect with a slice of homemade bread!

  3. I love a hearty chowder and this looks super good! My husband would love it a lot with the beer and sausage!

  4. I'm always looking for new ways to use brats, and this sounds awesome!

  5. Lovely soup! Can’t bet beer and sausage soups.


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