We chatted about chowder on CBC this morning – mostly because they wanted to play the chowder bit from the Simpsons (it’s the little things…), but also because it’s delicious, especially on a blizzardy day like this one. I’m a bit of a chowder purist – I like the creamy ones with corn and potatoes and bacon or sausage – and this time I added some BC wild spot prawns. (If you think a shrimp is a shrimp, give these a try. And they’re sustainable.) If they still have their shells on, save them and cover with water, then bring to a simmer and voila – a free batch of shrimp stock. Look at those shells!
A mild or spicy Italian sausage (chorizo would be delish too) seasons the entire pot – I didn’t need to add garlic or herbs or anything but a bit of salt and pepper at the end. I made this in the dark early this morning, so I don’t have step by step photos, but it’s pretty straightforward – saute, simmer, toss in your seafood (you could use whitefish, scallops, crab or lobster) and it’s done in under 20 minutes.
Ridiculous. I’m not sure why I don’t make this more often. Perhaps I will.
Sausage and Shrimp Chowder
canola or olive oil, for cooking
1 small onion, finely chopped
1 celery stalk, chopped (with leaves)
1 carrot, chopped
1 mild or spicy Italian sausage
3 Tbsp. flour
4 cups (1 L) chicken stock
2 small potatoes, unpeeled and diced
1 can sweet kernel corn
salt and pepper
1/2 lb. raw, peeled shrimp
1/2 cup heavy (whipping) cream
Drizzle some oil in a heavy pot set over medium-high heat. Add the onion, celery and carrot and cook for 4-5 minutes, until soft; squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until no longer pink.
Shake the flour over the mixture and stir to coat everything well. Pour in the stock, add the potatoes and bring to a simmer; cook for 15 minutes, or until the potatoes are tender and the soup has thickened. Add the corn, season with salt and pepper, and stir in the shrimp. (If the soup is simmering, take it off the heat first – the shrimp will cook gently with the heat of the soup. Stir in the cream, adjust seasonings, and serve immediately.
November 19 2013 02:10 pm | soup