Description
This hearty Shrimp and Sausage Chowder is a comforting one-pot meal, perfect for a chilly evening. It’s packed with flavor from the sausage, shrimp, and vegetables, all simmered in a creamy broth.
Ingredients
Scale
- 1 pound smoked sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup Yukon gold potatoes, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven, brown the sliced sausage over medium heat. Remove sausage and set aside.
- Add olive oil to the pot. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic, cook for 1 minute until fragrant.
- Pour in chicken broth, add potatoes, thyme, and smoked paprika. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Add the sausage and shrimp to the pot. Cook until the shrimp turn pink and opaque, about 3-5 minutes.
- Stir in heavy cream and heat through, but do not boil.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- For a spicier chowder, use a spicy sausage or add a pinch of cayenne pepper.
- Feel free to add other vegetables, such as corn or bell peppers.
- If you don’t have heavy cream, you can substitute with half-and-half or milk, but the chowder will be less thick.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 30g
- Carbohydrates: 20g
- Protein: 25g
