SHRIMP, CORN, AND POTATO SOUP

Shrimp, Corn, and Potato Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
2 Poblano chiles, toasted (see Note) and diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, seeded, and chopped
1 cup fish broth or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 cup corn kernels, fresh or thawed frozen
1 ear of corn, shucked and cut crosswise into 1/2inch rounds
1 pound medium raw shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only

Steps:

In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.