Chef Gary's - Sausage Chowder Recipe

g's Seafood Chowder with Sausage

This is a fabulous seafood chowder, one of the best you will ever have. Also see the article on my philosophy of making soups: Great Soups 101

Servings: 8 to 10 Prep time: 1 hr Cooking time: 1 hr
Utensils: 6 quart stock pot

2 qts crab, lobster or fish stock

1 ea bay leaf

2 pinches red pepper flakes

1 tsp sea salt

½ tsp fresh course ground pepper

8 med yellow potatoes cut into small cubes - unpeeled

½ med yellow onion - diced

3 stalks celery - bias cut

1 pinch saffron threads

1 tsp anchovy paste

¼ cup catsup

2 ea spicy Italian style sausages – sliced & pre-cooked

2 med leeks - sliced or julienne cut

1/3 cup roasted red peppers - course chopped

1 large carrot - course grated

1 cup dry white wine

1 tsp thyme leaves

1 tab Italian seasoning

2 sm fillets of haddock or pollack - cut into 1 inch cubes

½ lb small scallops

2 lg cloves of garlic - minced

When the scallops are almost done add:

1 lb pre-cooked peeled and deveined shrimp, remove tails

1 pt half & half

Directions

First thing; most people have a tendency to grossly over cook soups with fish, be very alert to how long you are actually cooking the fish. Add the stock and bring to a low boil. start chopping and adding the ingredients in the order listed, stir occasionally and keep the temp at a low bubble. Make sure the potatoes are near done before adding the fish. Add half & half and turn the heat to low and let stand a few minutes to heat the half & half. Salt & pepper to taste.

Alternative Recipe Ideas

Serve with some cheese toast triangles or lavash crackers.

Cubes of smoked salmon can also be added to this dish for a wonderful taste alternative.

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