Shrimp & Corn Chowder

• 4 tablespoons unsalted butter
• 1 12 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
• 12 teaspoon ground cumin
• 34 lb yukon gold potato, quartered
• 34 lb small red potato, halved
• 3 cups frozen corn kernels
• 1 cup half-and-half
• fresh lime juice, to taste, plus wedges for garnish
• 14 cup chopped cilantro

1. Directions
2. Melt 2 tablespoons butter in a 5-quart pot over moderate heat.
3. 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.
4. Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes.
5. Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.
6. Melt remaining 2 tablespoons butter over moderate heat in reserved pot.
7. Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes.
8. Add remaining 2 teaspoons garlic and cook, stirring 1 minute.
9. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes.
10. Mash some of the Yukon Gold potatoes with a fork to thicken soup.
11. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes.
12. Add half-and-half, juice, and cilantro; salt and pepper to taste.
13. Ladle soup into bowls and serve with lime wedges.
14. Makes 6 servings.

unsalted butter, shrimp, white onions, garlic, sweet white wine, poblano peppers, ground cumin, gold potato, red potato, frozen corn kernels, lime juice, cilantro

Taken from www.food.com/recipe/shrimp-corn-chowder-156714 (may not work)