Andouille-Shrimp Cream Soup

• 1/2 pound fully cooked andouille sausage links, thinly sliced
• 1 medium onion, chopped
• 2 celery ribs, thinly sliced
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 2 cups fresh or frozen corn, thawed
• 4 plum tomatoes, chopped
• 1 cup vegetable broth
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup heavy whipping cream

1. In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

sausage links, onion, celery, sweet red pepper, green pepper, pepper, butter, garlic, tomatoes, vegetable broth, thyme, chili powder, salt, pepper, cayenne pepper, shrimp, heavy whipping cream

Taken from www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/ (may not work)