Shrimp,Corn, and Poblano Chowder

February and March are shrimping months in Maine. This year the shrimp harvest was quite productive. Maine shrimp are tiny,cold water shrimp with a delicate, sweet flavor. I just love fresh caught Maine shrimp, right off the boat. There is a shrimper in my town who catches shrimp, cleans them, and freezes them the same day so they are flash-frozen fresh. Each year we buy several pounds of shrimp from him. What to do with Maine shrimp, or any kind of shrimp for that matter? Try my chowder recipe!

Shrimp, Corn, and Poblano Chowder

1.5 pounds of small shrimp (or cut larger shrimp into pieces), cooked
3 cans of creamed corn
3 potatoes (the starchy kind, like russets)
1 large onion, minced
2 T butter or substitute (I use Olivio, an olive oil based spread)
1 poblano pepper (or a green pepper if you prefer less "hotness")
5 green onions, sliced into small pieces
2 T Better than Bouillon Chicken Base
2 cups of water
3 cups low fat milk (or wo cups and add 1 can of evaporated milk if you want a richer chowder)
1/2 tsp cumin
salt and pepper
1/4 cup minced cilantro (optional)

1. Place poblano pepper (or a green pepper) under the broiler until skin blackens and blisters (or place on a grill). Remove and put in a paper bag, close, and let pepper steam. After 10 minutes, take out and peel the skin off. Dice th epeper into small pieces and set aside.

2. Peel and slice potatoes into paper thin slices and add to boiling water in your soup pot. Simmer until potatoes are "mushy" and release their starch (about 10 minutes). Remove from heat and mash if needed right in the pot.

3. Meanwhile, saute onions in butter. Stir into potato/starchy mixture above. Add Better than Bouillon and poblano pepper and stir.

4. Add shrimp, milk, green onions, cumin, and creamed corn. Stir and heat to a simmer. Then add the milk and heat through.

5. Set aside and let flavors develop for several hours before serving. Stir in minced cilantro (optional). Serve with a nice, crusty bread.