Shrimp Chowder for 2 (TNT)

Shrimp Chowder for 2 (TNT)
Prep. time: 15 minutes
Cooking time: About 40 minutes
Serves: 2-4

 2 to 3 small to medium size potatoes, peeled and cut into chunks
1/4 of a large onion, diced
1 cup of chopped fresh baby spinach (NOTE: or leave out if you don't like spinach)
1/2 tbs butter (NOTE: or olive oil)
1/4 tsp CHILI POWDER (your choice of heat level)
1/8 tsp CRUSHED RED PEPPERS, to taste
4 ounces frozen corn, thawed
4 ounces diced canned tomatoes
1 cup milk (NOTE: I used 1/2 milk and 1/2 half & half cream)
2 ounces block cream cheese, softened
8 ounces shelled shrimp, frozen or fresh

Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 8-10 minutes.

While the potatoes boil, heat the olive oil in a Dutch oven or large kettle. Add the onion and cook until translucent. Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute. 

Drain the potatoes and add to the kettle and stir gently to coat with oniony-chili powder goodness. 

Add the corn kernels and tomatoes and let cook for 10 minutes. Add to milk and bring to a simmer. Ladle out about half of the hot liquid into a blender with the cream cheese. Blend until smooth. 

Pour the liquid back into the kettle. Add the shrimp and gently simmer (do not boil) until the shrimp are cooked through, about 5 minutes. Add salt to taste and serve.

Gail's notes: I made this chowder on 10-8-2014. The original recipe is from Penzeys (and of course I made several changes to personalize it as I wanted to cut it down from 12-14 servings to about 2-4 servings).  I may very well make this again--especially if I find out my hubby likes it, too!