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

Seafood Chowder with Sausage
2 qts crab, lobster or fish stock
1 ea bay leaf
2 pinches red pepper flakes
1 tsp sea salt
tsp fresh course ground pepper
8 med yellow potatoes cut into small cubes - unpeeled
med yellow onion - diced
3 stalks celery - bias cut
1 pinch saffron threads
1 tsp anchovy paste
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
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


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. 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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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm