Jackie Apgar's Shrimp And Rice Chowder

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 fresh jalapeno chilies (approx 3-inch)
• 2 tablespoons salad oil
• 1 large onion, chopped
• 1 (10 ounce) bag frozen baby peas
• 2 garlic cloves, pressed
• 1/2 teaspoon cumin seed
• 6 cups low sodium chicken broth
• 3 medium pear shaped roma tomatoes, diced
• lime wedge
• 2/3 cup medium-grain rice
• 1 lb frozen cooked shrimp

Recipe

• 1 cut one chile in half lengthwise (carefully remove the seeds for less heat).
• 2 thinly slice the remaining chile and set it aside.
• 3 in a 6-quart pan, combint the oil, onion, garlic, cumin seed, and 1 or two chile halves (to taste).
• 4 stir over medium-high heat, then cover for about 5 minutes (until the onion is limp).
• 5 add the broth and the rice.
• 6 bring to a boil over high heat, cover, and simmer on low for about 25 to 30 minutes (until the rice is tender).
• 7 add the tomatoes, peas, and 3/4 of the shrimp.
• 8 simmer uncovered until hot.
• 9 fish out and discard the chile halves.
• 10 ladle the chowder into wide soup bowls.
• 11 mound remaining shrimp equally in each bowl.
• 12 garnish with lime and sliced chiles.