Prep 0 mins
Cook 45 mins
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:
- 2 tablespoons olive oil
- 1 leek, white and light green portions, sliced
- 2 crushed garlic cloves
- 1 teaspoon chopped fresh thyme
- 1 lb andouille sausage, sliced
- 1 teaspoon cajun seasoning
- 4 cups chicken broth
- 3⁄4 lb potato, diced
- 1 cup whole milk
- 1 lb large shrimp, peeled and deveined
- fresh ground black pepper
- 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.
- 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.
- 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.
- Add the shrimp and cook until they turn pink.
- Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.