Shrimp Chowder with Sausage and Potatoes
Yield: 4 servings
Cook Time: 25-30 minutes (for soup and boiling potatoes)
Tips: Hot Italian sausage may also be used for a spicier chowder. Scallops may be used in place of shrimp.
When searching for delicious soup recipes, it's always a good idea to include chowder and stew recipes within that search, because chowders and stews are much like (if not the same as) creamy soup recipes. This savory and creamy chowder is truly delicious, so
easy to put together, and cooks in about 30 minutes (the bulk of that time is for boiling potatoes). Shrimp Chowder with Sausage and Potatoes features small shrimp, chunks of Italian sausage and chunks of potatoes in a flavorful thick and creamy broth made with chicken broth and half and half, seasoned with minced bacon, onion and garlic that have been sautéed together in a little butter until tender. This seafood chowder recipe calls for sweet Italian sausage, but if you are one who enjoys a little spice in your soups, you can use spicy Italian sausage as well. In fact, if you're not a seafood fan, this chowder also tastes fabulous as a sausage and potato chowder without the addition of shrimp (though you might want to add some more potato chunks to replace the shrimp). Whether mild or spicy, with or without shrimp, this creamy and delicious chowder is the perfect way to warm up on a rainy day, but is of course absolutely delicious anytime!
Recipe▼
Ingredients
- 2 medium potatoes
- 2 slices bacon, minced
- 2 tablespoons butter
- 1 cup minced onion
- 4 medium garlic cloves, minced
- 1 lb. sweet Italian sausage, casings removed
- 2 tablespoons all-purpose flour
- salt and pepper
- 1 lb. small raw shrimp, peeled and deveined
- 2 cups chicken broth
- 2 cups half and half
Directions
Place potatoes (skins on) in a medium saucepan and fill with enough water to cover potatoes (water level should be about 1 inch above potatoes). Bring water to a boil over high heat, then reduce to medium high. Cook potatoes in a gentle boil just until they are able to be easily pierced with a fork (25-35 minutes). Drain potatoes in a colander. Peel skins off potatoes and cut into bite-size pieces. Set aside.
Melt butter in a large soup pot over low heat, then add bacon, onion and garlic. Sauté for 5 minutes, stirring frequently, being careful not to brown.
Increase heat to medium, then add sausage, breaking up into bite-size pieces while stirring. Cook for 5-7 minutes, or until sausage is almost cooked through, stirring frequently.
Reduce heat to low and stir n flour. Cook for 2 minutes, stirring frequently, being careful to not brown. Season to taste with salt and pepper.
Increase heat to medium-high, then add shrimp and chicken broth. Bring to a simmering boil, stirring slowly. Once it begins to boil, stir in half and half then add potatoes. Reduce heat to low and cook just until the shrimp are done and potatoes are heated. Be careful to not boil or overcook.
Melt butter in a large soup pot over low heat, then add bacon, onion and garlic. Sauté for 5 minutes, stirring frequently, being careful not to brown.
Increase heat to medium, then add sausage, breaking up into bite-size pieces while stirring. Cook for 5-7 minutes, or until sausage is almost cooked through, stirring frequently.
Reduce heat to low and stir n flour. Cook for 2 minutes, stirring frequently, being careful to not brown. Season to taste with salt and pepper.
Increase heat to medium-high, then add shrimp and chicken broth. Bring to a simmering boil, stirring slowly. Once it begins to boil, stir in half and half then add potatoes. Reduce heat to low and cook just until the shrimp are done and potatoes are heated. Be careful to not boil or overcook.
