Corn Crawfish and Andouille Chowder

Ingredients

• 1 1/2 cups (1/2 inch cubes) peeled russet potatoes
• 1 1/2 tablespoons minced garlic
• 1 1/2 teaspoons kosher salt
• 1 cup finely chopped onions
• 1 pound cooked, peeled Louisiana crawfish tails (with any fat)
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/2 cup heavy cream, optional
• 1/4 cup all purpose flour
• 1/4 cup olive or vegetable oil, divided
• 1/4 teaspoon cayenne pepper
• 2 tablespoons finely chopped fresh chives
• 3 cups fresh corn kernels (from 4 ears)
• 3 sprigs fresh thyme
• 3/4 cup finely chopped red bell peppers
• 6 cups chicken or shrimp stock or canned low sodium chicken broth
• 6 ounces andouille sausage, cut into 1/4 inch dice

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