Shrimp and Chicken Sausage Corn Chowder

 This recipe was from the New York Times, listed as a non-recipe because there were no measurements--you just do what feels right.  It also called for cod.  I swapped that out for shrimp and sausage.  This is what I did and it turned out fantastic.  Definitely blog worthy!

Shrimp and Chicken Sausage Corn Chowder

2 slices of bacon

1 small sweet onion, diced

2 russet potatoes, diced

2 carrots, diced

1 c. frozen corn

4 c. fish stock (chicken stock would work too but will change the flavor a bit)

1/2 c. white wine

cooked shrimp, chopped (I used about 15-20 or so med-large)

1 fully cooked chicken sausage (I used Gilbert's Caprese since that is what I had in the freezer)

1/4 c. heavy cream

Bay leaf

Smoked paprika

Old Bay Seasoning

Salt and Pepper

Fry up the bacon in a large sauce pan and chop it in pieces.   With the bacon grease in the pan, saute up the carrots, onion, and potatoes until the onions are translucent.  Season with a few shakes of paprika, Old Bay, salt, and pepper.    Add the corn.   

Add the fish stock and they bay leaf.  Allow the mixture to bubble until the liquid has reduced by about a third and the potatoes are cooked.  Add the shrimp and sausage.  When everything is heated, add the heavy cream and cook for a couple more minutes.

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c = cup