Recipe for cooking shrimp-pepper chowder

Soups for Salads :: Chowders and Bisques

Shrimp-Pepper Chowder

1 Tbsp. butter
1 med. onion, chopped
1 pasilla chile or 1 green bell pepper, chopped
1 to 2 Tbsp. minced jalapeo pepper
1 qt. low-fat milk
3 C. 1/2-in. cubes hearty-textured bread
1 (15 1/4 oz.) can whole kernel corn, drained
1/2 lb. (50 to 60) sm. shrimp, peeled and deveined
2 Tbsp. chopped fresh cilantro
Salt and freshly ground pepper, to taste

Melt butter in lrg. saucepan over med. heat; add onion, pasilla and jalapeo. Saut, stirring occasionally, about 8 min. Stir in milk; bring to a low boil. Remove from heat.

Place bread cubes in blender along with 2 C. of the milk mixture; puree until smooth. Return puree to remaining milk mixture in saucepan and re-warm over med.-high heat. Stir in corn, shrimp and cilantro. Cook until shrimp are pink and soup is hot, about 5 min. Season to taste with salt and pepper.

Makes approximately 4 servings of about 1 1/2 C. each.