Smoky Shrimp Chowder With Andouille

• 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

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.

olive oil, green portions, garlic, thyme, andouille sausage, cajun seasoning, chicken broth, potato, milk, shrimp, salt, cayenne, fresh ground black pepper

Taken from www.food.com/recipe/smoky-shrimp-chowder-with-andouille-420650 (may not work)