Tequila Shrimp Chowder

• 4 tbsp. butter
• 3/4 cut onion - chopped
• 1 jalapeno - minced
• 3 cloves garlic through press
• 1 tsp. fresh ground pepper
• 1/2 tsp. thyme
• 1 cup white tequila - divided
• 2 limes
• 1/2 tsp. ground cumin
• 15-20 saffron threads - crumbled
• 1/2 cut canned corn
• 1 can Rotelle (tomatoes and chilies)
• 4 cups chicken broth
• 2 cups whipping cream
• 3/4 cut red potato - cut into small cubes
• 1 lb. shrimp - peeled and sliced in half length wise
• Salt and additional pepper to taste
• 1/2 tsp. cayenne pepper (optional)

1. Place the peeled and halved shrimp in a bowl with 1/3 cup tequila, and juice from half a lime, set aside. Melt the butter in a large heavy pot over medium-high heat. Add the onions and cook until just soft, about 3 minutes. Add the jalapeno, garlic, thyme, and ground pepper. Cook for additional 4 minutes stirring often. Pour in remaining tequila to de-glaze the pot, let simmer/boil for about 1 minute, add cumin. Pour in the 4 cups of chicken broth, 2 cups cream, 1/2 cup corn, can of Rotelle, juice from remaining limes, and saffron. Let simmer 10 minutes. Add potatoes and cook 20 minutes, or until potatoes are cooked through. Add shrimp and simmer until cooked through, about 2-3 minutes. Season with salt and pepper to taste, serve immediately.

butter, onion, garlic, fresh ground pepper, thyme, white tequila, limes, ground cumin, corn, tomatoes, chicken broth, whipping cream, cubes, shrimp, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/tequila-shrimp-chowder-50106584 (may not work)