Shrimp & Corn Chowder with Poblano Chiles

1 pound red potatoes, diced
3 poblano chiles
3 ears fresh corn (you can use frozen corn, but fresh is best!)
1 pound raw shrimp (26-30)
6 cups chicken stock
1 8 oz clam juice
4 slices of bacon, diced
1 small onion, diced
2 celery ribs, diced
2 small red peppers, diced
1/4 cup flour
1/4 cream
1 cup milk
1 bunch cilantro, cleaned and chopped
salt and pepper to taste

Roast poblanos; peel, seed, and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving shells. Simmer shells with chicken stock and clam juice for 30 minutes. Strain or lift shells out and discard.

In stockpot, cook bacon until almost crisp. Add the onion, celery, red peppers and cook for 2 minutes. Stir in flour and cook 2 additional minutes. Add simmered stock and whisk to avoid lumps. Add corn, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper.

Add shrimp and cook around 4 minutes. Stir in cilantro.

Serves 8