Spicy Shrimp Chowder

2 Tbsp unsalted butter

1 red bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp Old Bay Seasoning

1 Tbsp Chili Powder

2 cups whole milk

2/3 cup long-grain white rice

2 ears corn, kernels removed. 

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground pepper

Scallion greens

Heat the butter in a large stock pot over medium heat.  Add the bell pepper and jalapeno, stirring occasionally until peppers are starting to soften, about 3 minutes. 

Add the flour, Old Bay and Chili powder and cook, stirring unti the flour is lightly toasted, about 1 minute.  Add the milk, 6 cups water and rice.  Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.

Add the corn to the pot and cook 3 minutes.  Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.  Season the chowder with salt and pepper.  Top with scallion greens.