Jackie Apgar's Shrimp and Rice Chowder
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 2 fresh jalapeno chilies (approx 3-inch)
- 2 tablespoons salad oil
- 1 large onion, chopped
- 1 (10 ounce) bag frozen baby peas
- 2 garlic cloves, pressed
- 1⁄2 teaspoon cumin seed
- 6 cups low sodium chicken broth
- 3 medium pear shaped roma tomatoes, diced
- lime wedge
- 2⁄3 cup medium-grain white rice
- 1 lb frozen cooked shrimp
Directions
- Cut one chile in half lengthwise (carefully remove the seeds for less heat).
- Thinly slice the remaining chile and set it aside.
- In a 6-quart pan, combint the oil, onion, garlic, cumin seed, and 1 or two chile halves (to taste).
- Stir over medium-high heat, then cover for about 5 minutes (until the onion is limp).
- Add the broth and the rice.
- Bring to a boil over high heat, cover, and simmer on low for about 25 to 30 minutes (until the rice is tender).
- Add the tomatoes, peas, and 3/4 of the shrimp.
- Simmer uncovered until hot.
- Fish out and discard the chile halves.
- Ladle the chowder into wide soup bowls.
- Mound remaining shrimp equally in each bowl.
- Garnish with lime and sliced chiles.
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