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:

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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
•  salt
•  cayenne
•  fresh ground black pepper

Directions

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.