Shrimp & Corn Chowder

Name: Shrimp & Corn Chowder
Prep time: 20 min
Cook time: 47 min
Total time: 1 h 7 min
Yield: 6 serving(s)
Ingredients: 4 tablespoons unsalted butter; 1 1/2 lbs medium shrimp, peeled and deveined, reserving shells; 2 medium white onions, chopped; 3 garlic cloves, finely chopped; 1 cup sweet white wine, such as Riesling; 2 cups poblano peppers, roasted, seeded, and peeled, chopped; 1/2 teaspoon ground cumin; 3/4 lb yukon gold potato, quartered; 3/4 lb small red potato, halved; 3 cups frozen corn kernels; 1 cup half-and-half; fresh lime juice, to taste, plus wedges for garnish; 1/4 cup chopped cilantro

Submitted by Shootingstar

"Delicious, cold night, comfort food. I found this recipe in the Ladies Home Journal."

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Ready In:: 1hr 7mins
Ingredients:: 13
Serves:: 6

ingredients

4 tablespoons unsalted butter
1 ¹⁄₂ lbs medium shrimp, peeled and deveined, reserving shells
2 medium white onions, chopped
3 garlic cloves, finely chopped
1 cup sweet white wine, such as Riesling
2 cups poblano peppers, roasted, seeded, and peeled, chopped
¹⁄₂ teaspoon ground cumin
³⁄₄ lb yukon gold potato, quartered
³⁄₄ lb small red potato, halved
3 cups frozen corn kernels
1 cup half-and-half
fresh lime juice, to taste, plus wedges for garnish
¹⁄₄ cup chopped cilantro

directions

Directions
Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add shrimp shells, 1/2 of the onion, and 1 tablespoon garlic; cook, stirring occasionally, until shells turn bright pink and edges begin to turn golden brown, about 4 minutes. Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes. Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.
Melt remaining 2 tablespoons butter over moderate heat in reserved pot. Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes. Add remaining 2 teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Yukon Gold potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half-and-half, juice, and cilantro; salt and pepper to taste.
Ladle soup into bowls and serve with lime wedges. Makes 6 servings.