Sausage & Grits Chowder

A bowl of steaming grits is a Southern wake-up call in many homes, mine included.

While I love grits, I’ve been a bit jaded with the same ol’, same ol’ breakfasty/brunchy blend. A lot of recipes for a pairing of grits and anything incorporate TONS of butter, cheese and eggs. My version is somewhat conservative when it comes to making a typical meal of it. For example, there’s no butter, or eggs, and the cheese was only a garnish. It’s going against the grain, but I’ll let you in on a little secret, Grandma’s grits aren’t only for breakfast or brunch anymore.

Move over shrimp & grits. We’ve upgraded. Sausage & Grits are an award winning combo, and while a chowder may not be a ‘typical’ use for grits in my neck of the woods, one bite and you might be calling it Southern Heaven.

Sausage & Grits Chowder

4 Sons 'R' Us: Sausage & Grits Chowder 2

recipe adapted from Plain Chicken

1 lb sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 cups milk
1 Tbsp Cajun seasoning
1/2 cup quick grits
1 1/2 cups chicken broth

4 Sons 'R' Us: sausage & grits chowder


1. In a small saucepan, bring 1 1/2 cups of broth to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often.
2. Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.
3. Serve with toast & shredded cheddar cheese for garnishing.

12 thoughts on “Sausage & Grits Chowder

  1. I am ashamed to admit that as a northerner (who has only been in the south 6 years) I have never tried grits. In fact, I think the most I recall them ever mentioned growing up was in the movie “My Cousin Vinny” hahaha.

    I may have to change that, however. Your recipe and photos look delicious! 🙂

    1. I was born & raised south of the Mason Dixon & staunchly REFUSED to eat grits growing up. It wasn’t until my Italian husband from Pittsburgh guilt-ed me into at least giving them a taste that I realized I loved them. Of course, it helped that they were always drowned in butter or cheddar cheese 😉

      Thanks for the compliment! This really is a perfect introductory recipe since the grits aren’t the foremost texture or taste in the recipe. Let me know what you think if you give it a try.

  2. Love it! Thanks for joining the party this week and I hope to see you lots in the future. I have 1 teenage son; I can only imagine feeding 3 more of him plus my husband and me!!! So happy to have found your wonderful & friendly-spirited blog. Plus who does not love grits with sausage? Mmmmmm!

  3. Pleased to meet you, Meaghan. I have a very good friend, who also spells her name the same as you do. She told me it is a very rare Irish spelling.
    I never had grits, but I love creamy chowder. I shall have a cup at FF # 19! 🙂 Fae.

  4. Ooh this looks good. I spend a lot of time in Atlanta and I’ve had grits a few times, but I always find them a bit too much in my mouth to eat much of it, less butter sounds like a good idea to me!

  5. Love grits…always have, always will, and now you’ve managed to make ’em look even more inviting! Yum. Thanks for sharing at the #partyontheporch. I look forward to trying your recipe. Blessings, D@TheShadyPorch

    1. We just used plain country style ground sausage, but you can also use Italian style, and just squeeze it out of the casings, breaking it up as it cooks.

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