Sausage And Grits Chowder
Sausage and grits chowder turns the classic Southern dish into a hearty soup. Featuring crispy chunks of ground breakfast sausage, tender grits, and chunks of potato in a comforting broth, shredded cheddar cheese and crisp toast complete bowl of goodness. Perfect for brunch or dinner!
A bowl of steaming grits is the traditional Southern wake-up call in many homes, mine included.
Grits are pretty much the South’s answer to a big bowl of oatmeal after all.
My family loves them and would eat them any time of the day- breakfast, brunch, lunch, dinner, midnight snack.
And honestly grits were meant to be enjoyed any time of the day- not just for breakfast or brunch.
So I’m helping you all out by giving you this dinner friendly sausage and grits chowder.
There is nary a scrambled egg in sight just rich creamy chowder chock full of sausage, grits, and potatoes.
It’s stick to your ribs filling and so delicious if you’re a fan of the breakfast classic.
Ingredients
To make this you only need a handful of ingredients including:
- Sausage– Ground breakfast sausage
- Cream of potato soup– 2 cans
- Cream corn-1 14.75 ounce can
- Milk– Whole preferably so this is as creamy as you can make it
- Cajun seasoning– Your favorite blend
- Grits– Quick grits
- Broth– Chicken broth for more flavor
How to Make
Sausage and grits chowder is so easy to make!
To do it, bring the chicken broth to a boil in a small saucepan.
Then stir the quick grits into the boiling broth.
Cover the saucepan and turn the heat down to low.
Let the grits cook for 5 minutes, stirring often.
Meanwhile, brown the sausage over medium-high heat in a 4- to 5-quart Dutch oven.
Stir the cream of potato soup, cream corn, 2 1/2 cups milk and the Cajun seasoning into the Dutch oven.
Then stir in the cooked grits.
Add more milk if the soup is too thick for your tastes.
Let the chowder simmer over low heat until heated through.
Serve with toast and shredded cheddar cheese.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep in mind the chowder will thicken more the longer it sits in the fridge.
You may want to stir in more milk or broth when reheating it to thin it to your desired consistency.
Tips and Tricks
- Make sure to stir the grits often as they cook.
- You can use other types of ground sausage if you prefer.
- I highly recommend avoiding skim milk in this recipe. It will not give you the creamy results you are after.
Other Grits Recipes
Sausage and grits chowder is a delicious new way to enjoy the Southern staple for supper.
Make it and enjoy!
Looking for other grits recipes?
Try these:
- Fried Grits Fritters
- Pimento Cheese Grits
- Sausage Egg & Cheese Grits Muffins
- Three Cheese Grits Casserole
If you’ve tried this SAUSAGE AND GRITS CHOWDER, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sausage And Grits Chowder
Ingredients
- 1 lb sausage
- 2 10.5 oz cans Cream of Potato soup
- 1 14.75 oz can creamed corn
- 3 cups milk
- 1 Tbsp Cajun seasoning
- 1/2 cup quick grits
- 1 1/2 cups chicken broth
Instructions
- 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.1 1/2 cups chicken broth, 1/2 cup quick grits
- 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.1 lb sausage, 2 10.5 oz cans Cream of Potato soup, 1 14.75 oz can creamed corn, 3 cups milk, 1 Tbsp Cajun seasoning
- Serve with toast & shredded cheddar cheese for garnishing.
Notes
- Make sure to stir the grits often as they cook.
- You can use other types of ground sausage if you prefer.
- I highly recommend avoiding skim milk in this recipe. It will not give you the creamy results you are after.
Nutrition
recipe adapted from Plain Chicken
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! 🙂
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.
I plan on it! And I’m having a good chuckle about them being drowned in butter or cheese. That’s my kind of dish! 😉
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!
Sausage and grits, what an interesting idea! I love sausage!! Thanks for bringing this to the fiesta and have a wonderful weekend. 🙂
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.
grits? hmmm… seeing as they have butter and sausage they must be good! never tried em..
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!
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
what kind of sausage? breakfast sausage? italian sausage?
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.