Andouille-Shrimp Cream Soup

Andouille-Shrimp Cream Soup
Andouille-Shrimp Cream Soup takes around 50 minutes from beginning to end. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 23g of protein, and 29g of fat. This recipe serves 7. It works well as a rather inexpensive main course. It is perfect for Autumn. If you have salt, andouille sausage links, thyme, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream, Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream, and Shrimp and Andouille Gumbo.

Instructions

1
In a large skillet, saute the first six ingredients in butter until vegetables are tender.
Ingredients you will need
VegetableVegetable
ButterButter
Equipment you will use
Frying PanFrying Pan
2
Add garlic; cook 1 minute longer.
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GarlicGarlic
3
Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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Ground Cayenne PepperGround Cayenne Pepper
TomatoTomato
PepperPepper
BrothBroth
ThymeThyme
CornCorn
SaltSalt
4
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
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ShrimpShrimp
CreamCream

Equipment

DifficultyHard
Ready In50 m.
Servings7
Health Score7
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