Smoky Shrimp Chowder With Andouille
I’m always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he’ll come into the kitchen and ask what we’re having for dinner, and more than likely it’s not what he’s really hoping for: That’s when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he’s being tortured? He did expand his culinary horizons and loved this soup:
Ingredients
6 serv.- olive oil↗2 tablespoons
- leek, white and light green portions, sliced↗1
- crushed garlic cloves2
- chopped fresh thyme1 teaspoon
- andouille sausage, sliced↗1 lb
- cajun seasoning1 teaspoon
- chicken broth↗4 cups
- potato, diced↗3⁄4 lb
- whole milk↗1 cup
- large shrimp, peeled and deveined↗1 lb
- salt↗
- cayenne↗
- fresh ground black pepper↗
Step-by-step instructions
- 1
Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
- 2
Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
- 3
When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
- 4
Add the shrimp and cook until they turn pink.
- 5
Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.
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