Shrimp Chowder

Inspired by Ina Garten's Shrimp Bisque recipe.
1 pound cooked shrimp
4 cups seafood stock
3 tablespoons butter
2 cups chopped leeks, white and light green parts (2-3 leeks)
1 tablespoon chopped garlic
1/4 cup brandy
1/2 cup port wine
4 tablespoons butter
1/4 cup potato flour
2 cups half-and-half
1/4 cup heavy cream
1/3 cup tomato paste
2 cups cubed potatoes (optional)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions
Heat the butter in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the brandy and cook for 1 minute, then the port and cook for 3 minutes longer. Transfer the mixture to a food processor fitted with a steel blade and process until pureed.

In the same pot, melt the butter. Add the potato flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3-5 minutes. Stir in the leek purée, the stock, tomato paste, salt, and pepper and heat gently (don't overheat cream). Toss in cubed potatoes. Cook potatoes through and until soup is desired thickness. Toss in precooked shrimp to heat through. Season, to taste, and serve hot.
Notes:
Cayenne was odd. Leave it out next time.
Salmon would be good.

11 Dec 2012:
Tried salmon, it was awesome!!
Two salmon fillets (not pre cooked but thawed)
Cube in 1 inch pieces
Put in soup on medium-low heat allowing for 5-7 minutes of cooking