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    You are in: Home / Recipes / Smoky Shrimp Chowder With Andouille Recipe
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    Smoky Shrimp Chowder With Andouille

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    kmergirl's Note:

    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:

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    Units: US | Metric


    1. 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. 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. 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. 4
      Add the shrimp and cook until they turn pink.
    5. 5
      Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.

    Ratings & Reviews:


    Nutritional Facts for Smoky Shrimp Chowder With Andouille

    Serving Size: 1 (449 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 484.7
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 9.1 g
    Cholesterol 162.4 mg
    Sodium 1557.1 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 1.6 g
    Sugars 4.2 g
    Protein 35.8 g

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