Shrimp-Pepper Chowder

Yield: 4 servings, about 1 1/2 cups each

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 pasilla chile or 1 green bell pepper, chopped
• 1 to 2 tablespoons minced jalapeno 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

Instructions

1. Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeno. Saute, stirring occasionally, about 8 minutes.
2. Stir in milk; bring to a low boil. Remove from heat.
3. 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.
4. Season to taste with salt and pepper.