Spicy Shrimp, Cilantro and Corn Chowder

I love this soup!!!!  It's a one pot meal, spicy and savory, and for a chowder, surprisingly not bad for you (the whole thing only has 3 tablespoons of butter and a cup of milk).  Thanks to my big sister Rebecca for the recipe.  Since it's summer, you could substitute the frozen corn kernels for fresh corn, but it's just a little easier to use frozen.  (Plus, if you've got fresh corn you should be eating it right off the cob instead anyway!)

This can be as spicy (or not) as you want it.  I've used cubanelles and poblano peppers with seeds removed for the base, and they actually cook up to not be very spicy. I'm not sure how well green bell peppers would do in this soup, since they have a pretty strong flavor to begin with, but you're welcome to try it and let me know how it goes.  This recipe as written has directions for a pretty mild soup.

This time, I added a jalapeno as well because it wasn't quite spicy enough for me, and you always have the option of ramping up the spice with extra cayenne pepper.
 Shrimp, Cilantro, and Corn Chowder
(serves 6-8 as an entree)

Ingredients:

:: 3 tbsp butter
:: 1 onion, chopped (white, yellow, red, whatever you have)
:: 3 celery stalks, chopped
:: 2 large poblano peppers or other mild chili pepper, chopped
:: 2 tbsp flour 
:: 2 cans cream style corn
:: 1-16 oz package of frozen corn kernels 
:: 28 oz chicken broth or stock
:: 1/2 tsp cayenne pepper
:: 1 cup whole milk or cream
:: 1 pound shrimp, deveined, shelled and coarsely chopped
:: 6 tbsp cilantro, chopped

Melt butter in large pot over medium heat.  Saute onions, celery, and peppers in butter until soft, about 5 minutes.  Sprinkle flour over the vegetable mixture and saute an additional minute or two, or until flour is well distributed throughout.
Add corn, chicken stock, milk and cayenne pepper, bring to a boil.  Reduce heat and allow to simmer for 10-15 minutes.

Right before serving, add shrimp to soup, simmer about 5 minutes or until shrimp are cooked through.  Add chopped cilantro.  Serve with a side of crusty bread.