In a large pot, brown the sausage over medium heat for about 5-7 minutes.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the diced potatoes and pour in the chicken broth. Bring to a boil.

Reduce heat to a simmer and cover. Cook for about 15-20 minutes until potatoes are tender.

Add in the corn, milk, and butter. Stir well to combine.

Season with salt and pepper to taste.

Ladle the chowder into bowls and serve hot.