Andouille-Shrimp Cream Soup Recipe | Taste of Home

Name: Andouille-Shrimp Cream Soup Recipe | Taste of Home
Ingredients: 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

"This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. —Judy Armstrong, Prairieville, Louisiana..."

INGREDIENTS

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1/2 pound fully cooked andouille sausage links, thinly sliced

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1 medium onion, chopped

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2 celery ribs, thinly sliced

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1 medium sweet red pepper, chopped

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1 medium green pepper, chopped

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1 jalapeno pepper, seeded and chopped

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1/4 cup butter, cubed

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3 garlic cloves, minced

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2 cups fresh or frozen corn, thawed

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4 plum tomatoes, chopped

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1 cup vegetable broth

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2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

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1 teaspoon chili powder

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1/4 to 1/2 teaspoon cayenne pepper

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1 pound uncooked medium shrimp, peeled and deveined

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1 cup heavy whipping cream

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