Shrimp & Corn Chowder

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

• Ready In: 1 hr 7 mins
• 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

1. Directions
2. 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.
3. 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.
4. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.