SHRIMP, CORN, AND POTATO SOUP

SHRIMP, CORN, AND POTATO SOUP image

Number Of Ingredients 11

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1 tablespoon butter
1 tablespoon olive oil
2 medium yellow onions, finely diced
2 garlic cloves, finely chopped
1 1/2 cups tomatoes, seeded and chopped
1 cup fish stock (see page for bouillabaisse stock or substitute vegetable stock or water if necessary)
1 bay leaf
6 small new potatoes
2 ears corn, shucked and cut crosswise into 4 pieces
1 pound medium raw shrimp, peeled and deveined
Salt and pepper

Steps:

In a large soup or stock pot, heat the butter and oil over medium heat. Add the onions and after a few minutes add the garlic and bay leaf and cook until lightly browned. Add the tomatoes, stock or water and raise the heat to medium-high. Bring the stock to a boil, add the potatoes and reduce the heat. Cover and simmer for about 10-15 minutes until the potatoes are tender but not flaking. Stir inthe milk, corn, and shrimp and return to a boil. Simmer for about 5 minutes longer. Salt and pepper to taste. Serves 6.