Shrimp & Corn Chowder

Directions

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