Fish Chowder

One package of Trader Joe’s Chicken Sausage:  Garlic & herb flavor

1 ½ pounds Yukon gold potatoes, cut into ½ inch pieces

4 leeks

28 or 32 oz can diced tomatoes (I used two pints I canned)

salt and pepper

2 pounds firm white fish (I used cod) cut into 2-inch pieces

a bunch of basil  (recipe calls for ½ cup fresh flat-leaf basil; I did not have any so used a bunch of basil)

parsley (optional)


In a large pot, brown the sausage over a medium high heat, 1 to 2 minutes.  Add the leeks and cook, stirring occasionally until beginning to soften, 3 to 4 minutes. Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Add basil. Cover and bring to boil.  Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes.  (Stir in the parsley here if you use it.)


I extended all the cooking time and cooked it for hour or 1 ½ hours. Can be kept in refrigerator for 3 days.  Not good frozen.