chowder 2

Sausage and Shrimp Chowder

Chowder 1

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

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

Ridiculous. I’m not sure why I don’t make this more often. Perhaps I will.

Chowder 1
Chowder 1

Sausage and Shrimp Chowder

Recipe link


November 19, 2013

  • Makes: Serves 4-6.


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


1Drizzle 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.

2Shake 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.

Makes: Serves 4-6.

About Julie

12 comments on “Sausage and Shrimp Chowder

  1. Diane
    November 19, 2013 at 4:34 pm

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

  2. Jan @ Family Bites
    November 19, 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
    November 19, 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
    November 20, 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
    November 21, 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
    November 21, 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
    November 22, 2013 at 4:47 am

    WOw! its so delicious

  8. Jaci
    November 22, 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
    November 23, 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
    October 4, 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
    January 26, 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!!!!!!!!

  12. Carl
    May 28, 2015 at 1:43 pm

    This sounds like Antonia Lafaso’s recipe from her book.

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