chelsea'srecipes

4 tablespoons unsalted butter
1-1/2 pounds medium shrimp, peeled and deveined, reserving shells
2-3/4 chopped white onion
3 teaspoons finely chopped garlic
1 cup sweet white wine, such as Riesling or Gewurztraminer
2 each poblano peppers, roasted, seeded, and peeled, chopped
1/2 teaspoon ground cumin
3/4 pound Yukon Gold potatoes, quartered
3/4 pound small red potatoes, halved
3 cups frozen corn kernels, thawed
1 cup half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro

Directions
1. Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add
shrimp shells, 1/2 of the onion, and 1 teaspoon garlic; cook, stirring
occasionally, until shells turn bright pink and edges begin to turn
golden brown, about 4 minutes. Add wine and 4 cups water; simmer,
stirring occasionally, until liquid is reduced to 4 cups, about 20
minutes. Strain stock through a fine sieve set over a bowl, discarding
solids; reserve pot.

2. Melt remaining 2 tablespoons butter over moderate heat in reserved
pot. Add remaining onion, the peppers, and cumin; cook, stirring
occasionally, until onion is tender, about 3 minutes. Add remaining 2
teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and
potatoes; simmer, stirring occasionally, until potatoes are fork-tender,
adding more water to cover potatoes if necessary, about 20 minutes. Mash
some of the Yukon Gold potatoes with a fork to thicken soup. Stir in
shrimp and corn; simmer until shrimp are just cooked through, about 3
minutes. Add half-and-half, juice, and cilantro; salt and pepper to
taste.

3. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.