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Shrimp-Pepper Chowder



  • 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


  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.

Makes 4 servings of about 1 1/2 cups each.


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