Hearty Sausage and Corn Chowder

Try this recipe for a delicious ring bologna and corn chowder that is sure to warm you up during the winter months. Serve this chowder with a loaf of French bread for an appetizing meal!


  • 1 package
  • 2 tbsps butter
  • 1 onion, diced
  • 4 s stalks of celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 6 s unpeeled red or white potatoes, diced
  • 2 cups frozen corn, thawed and drained
  • 1 cup whipping cream or whole milk
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Remove casing and dice up ring bologna; set aside. In a large saucepan, melt butter over medium heat. Add onion and celery; cook for 5 minutes or until tender. Sprinkle with flour and stir until absorbed. Remove heat. Gradually add chicken broth (to avoid lumps), stirring after each addition until smooth.

Return saucepan to heat. Add half of the diced ring bologna. Add potatoes and corn; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until vegetables are tender. Stir in cream, half the parsley, salt and pepper. Add the remaining diced ring bologna. Heat until hot. Taste and adjust seasoning as needed. Ladle into warmed soup bowls, garnish with remaining parsley.