Shrimp and Sausage Chowder (serves 4)

 I did not have the energy to be very creative about dinner and so settled for whatever was right in front of me when I opened the fridge. That happened to be breakfast sausages and a 1/2 lb of shrimp.

Shrimp & Sausage Chowder

My daughter had been asking me for chowder, and I felt very confident that I could come up with some version or other of this dish using these ingredients. I had never used sausage in this dish (my usual choice is bacon), and it made a nice change.

This chowder just goes to show that you don’t have to do things exactly the same way every time to achieve fantastic results.

This was yum!

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You will need: 6 breakfast link sausages, 1/2 lb good quality shrimp, 4 leeks, white parts only, sliced length-ways & sliced, wash throughly, 1 cup sweet corn, 1 tbs unsalted butter, 1 vegetable or chicken bouillon cube, 5 cups water,  3/4 cup heavy cream, 1/2 tsp sea-salt, freshly cracked black pepper.

1 – Put saucepan on medium heat and add butter to pot. when it melts, add the sausage and cook for 10 minutes, until starting to brown. Stir occasionally. Add leeks and continue to cook for another eight minutes

saute sausage & leeks

2 – Add crumbled stock cube, corn and water. Bring to a simmer. cover and simmer gently for 10 minutes.

add corn & liquid

3 – While chowder is cooking, put pan on and add cream. add the shrimp and add black pepper and 1/2 tsp sea-salt. Bring to a simmer and cook for 4 or 5 minutes.

cook shrimp in the cream

4 – Add shrimp and cream to chowder and stir. Tum off heat and cover for 5 minutes. Taste and adjust seasoning if necessary.

add shrimp to rest of chowder

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