Sausage and Seafood Chowder

Sausage and Seafood Chowder
  • Prep Time: 20
  • Total Time: 25
  • Servings: 6-8

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About this Recipe

Slow cooked, aromatic seafood chowder - full of smoked sausage, fresh seafood and chick peas in a spicy tomato broth.


2 tbsp (30 mL) Olive oil
1 Onion, diced
4 Cloves garlic, minced
2 tbsp (30 mL) Tomato paste
1 tbsp (15 mL) Italian seasoning
1 Bay leaf
1 tsp (5 mL) Red pepper flakes
2 JMS Jalapeno Chicken Sausages, sliced into rounds
1 (28 oz/796 mL) Can diced tomatoes
1 (19 oz/540 mL) Can chickpeas
Salt and pepper
2.5 cups (625 mL) Chicken broth
8 oz (250 g) Squid, cleaned, cut into rings
8 oz (250 g) White fish, cut into bite-size pieces
8 oz (250 g) Shrimp, peeled, deveined
8 oz (250 g) Bay scallops
Chopped fresh parsley


HEAT oil in a large pot over medium heat. Add onion and garlic. Cook 3-4 minutes or until soft. Add tomato paste and continue to cook for 1-2 minutes, stirring. Add Italian seasoning, bay leaf, red pepper flakes and sausages, stir to combine. Add tomatoes, chickpeas, salt, pepper and chicken broth. Bring to a boil. Add seafood, reduce heat and cook for 5-6 minutes or until shrimp turns pink and fish is flakey. Do not overcook.


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