Shrimp Sausage Chowder

Rich, creamy and delicious, this loaded shrimp and sausage chowder is perfect for a cozy, comforting meal. Play around with the spice levels and add hot pepper flakes or finish with your favorite hot sauce for an extra kick.


  • 2 tablespoons olive oil
  • 4 Scott Pete Polish Sausage, sliced
  • 1 leek, trimmed, cleaned and sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons Old Bay seasoning
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 4 cups diced Yukon gold potatoes
  • 1/4 cup chopped fresh chives, divided
  • 1/4 cup chopped fresh parsley, divided
  • 8 cups vegetable broth
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups corn kernels
  • 2 cups heavy or whipping cream
  • 1/2 pound shrimp, peeled and deveined (21–25 count)
  • 1 cup croutons


  1. In large saucepan or Dutch oven set over medium heat, add oil. Add sausages, leek, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until onion is translucent. Add Old Bay seasoning, tomato paste and salt; cook, stirring, for 1 minute or until sausage and vegetables are well coated. Add potatoes, 2 tablespoons chives and 2 tablespoons parsley and stir to coat.
  2. Add broth and lemon juice; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 to 18 minutes or until potatoes are tender. Stir in corn, cream and shrimp. Cook, stirring occasionally, for 5 minutes or until shrimp are pink and cooked through.
  3. Divide chowder evenly among 6 bowls. Top with croutons and garnish with remaining chives and remaining parsley before serving.

Tip: This soup is also delicious with cooked chopped bacon or pancetta. Add to chowder in the last few minutes of cooking.

Nutrition Information

Per 1/6 of recipe
Calories 710
Fat 47g
Saturated Fat 24g
Cholesterol 220mg
Sodium 2370mg
Carbohydrate 50g
Fiber 4g
Sugars 9g
Protein 24g
prep time
total time