Sausage and Shrimp Chowder

Chowder 1 Sausage and Shrimp Chowder

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!

shrimp stock Sausage and Shrimp Chowder

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.

chowder 2 Sausage and Shrimp Chowder

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.

Serves 4-6.

pixel Sausage and Shrimp Chowder
button print gry20 Sausage and Shrimp Chowder

November 19 2013 02:10 pm | soup

11 Responses to “Sausage and Shrimp Chowder”

  1. Diane on 19 Nov 2013 at 4:34 pm #

    Julie, where did you buy the prawns? Would love to get some… mmmmm, good. Thanks

  2. Jan @ Family Bites on 19 Nov 2013 at 4:57 pm #

    Chowder is my favourite kind of soup…and I agree, potatoes and corn are a must!

  3. Laurie from Richmond on 19 Nov 2013 at 9:15 pm #

    I’d leave the corn out (allergic) but I like the idea of flavouring it with sausage. Sounds great :)

  4. Crystal on 20 Nov 2013 at 3:10 pm #

    I cannot get warm this week – I think you’ve given me a solution! Looks super delish <3

  5. Lana on 21 Nov 2013 at 8:42 am #

    Corn/vegetable chowder is my family’s favourite soup. I just made a triple batch on Tuesday night! I used to make it without any added meat but my husband changed my ways :) Now it always includes leftover ham or bacon. Have never tried sausage or shrimp but that may be next!

  6. Darcie on 21 Nov 2013 at 6:34 pm #

    Delicious! I made this tonight for dinner with buttermilk biscuits and it was a huge hit with the whole family!

  7. Richa on 22 Nov 2013 at 4:47 am #

    WOw! its so delicious

  8. Jaci on 22 Nov 2013 at 6:25 pm #

    So delicious Julie! I make lots of soups during the winter, and this one is a real winner. I made it for dinner with spicy chorizo sausage and it was so delicious!! Thanks for your great recipes!

  9. Emily G on 23 Nov 2013 at 7:05 pm #

    Delicious but my turned out thicker then the photo. Did you use 2 small baking potatoes or different potatoes?

  10. Joanna McD on 04 Oct 2014 at 11:11 am #

    While reading your recipe for eggs in sauce with chorizo, I became once again overwhelmed with the desire for true hot Mexican Chorizo, the wonderfully crumbly kind that warms your soul and belly. I have found Portugese chorizo that, while nice, is not like Mexican like I remember in Mexico. PLEASE if you have a source for it in the city, or even better, can provide me a good recipe for made at home chorizo, I will be eternally grateful. I enjoy your column and blog. Thank you for putting my cravings to rest.

  11. mrs hayes on 26 Jan 2015 at 6:54 pm #

    I just made it tonight. I put shrimp lobster and chorizo.the veggies were celery green onion and carrots. It was simply amazing!!!!!!!!

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