Sausage and Shrimp Chowder

Sausage and Shrimp Chowder

canola or olive oil, for cooking
1 small onion, finely chopped
1 celery stalk, chopped (with leaves)
1 carrot, chopped
1 mild or spicy Italian sausage
3 Tbsp. flour
4 cups (1 L) chicken stock
2 small potatoes, unpeeled and diced
1 can sweet kernel corn
salt and pepper
1/2 lb. raw, peeled shrimp
1/2 cup heavy (whipping) cream

Drizzle some oil in a heavy pot set over medium-high heat. Add the onion, celery and carrot and cook for 4-5 minutes, until soft; squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until no longer pink.

Shake the flour over the mixture and stir to coat everything well. Pour in the stock, add the potatoes and bring to a simmer; cook for 15 minutes, or until the potatoes are tender and the soup has thickened. Add the corn, season with salt and pepper, and stir in the shrimp. (If the soup is simmering, take it off the heat first – the shrimp will cook gently with the heat of the soup. Stir in the cream, adjust seasonings, and serve immediately.

Serves 4-6.