Shrimp Pepper Chowder
1 tablespoon butter
1 medium onion, chopped
1 pasilla chile or 1 green bell pepper, chopped
1 to 2 tablespoons minced jalapeño pepper
1 quart low-fat milk
3 cups 1/2-inch cubes hearty-textured bread
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 pound (50 to 60) small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper, to taste
Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeño. Sauté, stirring occasionally, about 8 minutes.
Stir in milk; bring to a low boil. Remove from heat.
Place bread cubes in blender along with 2 cups of the milk mixture; puree until smooth. Return puree to remaining milk mixture in saucepan and re-warm over medium-high heat.
Stir in corn, shrimp and cilantro. Cook until shrimp are pink and soup is hot, about 5 minutes. Season to taste with salt and pepper.
Makes 4 servings of about 1 1/2 cups each.
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