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Shrimp, Corn and Potato soup

Shrimp, Corn and Potato soup

• 1 tsp. of Butter (unsalted)
• 1 tsp. of Olive Oil
• 2 medium Onions (finely diced)
• 2 Poblano Chilies (toasted & diced) (See Note)
• 4 Garlic Cloves (finely chopped)
• 6 Plum Tomatoes (peeled, chopped, and seeded)
• 1 cup of Fish Broth or Clam Juice
• 1 Bay Leaf
• 6 small Potatoes (peeled & halved)
• 3 cups of Milk
• 1 cup of Corn Kernels (fresh) (If using frozen corn, be sure to thaw
  first)
• 1 ear of Corn (shucked and cut crosswise into 1/2inch rounds)
• 1 lb of medium Raw Shrimp (peeled & deveined)
• 1/2 tsp. of Salt
• 1/4 tsp. of Black Peppers (freshly grounded)
• 1/2 small bunch of Cilantro Leaves (leaves only)

1. 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 more minutes, until the aroma of the
   garlic is released.
2. Add the tomatoes, fish broth, and bay leaf. Increase the heat to high
   and bring the mixture to a boil. Add the potatoes, bring to a boil again,
   and decrease the heat so the mixture starts to simmer.
3. 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 another 5
   more minutes, then add the corn kernels, corn rounds, shrimp, salt and
   pepper and simmer for an additional 4 minutes.
4. Taste for seasoning and serve in heated bowls, sprinkled with a few
   leaves of cilantro.

   Note for Poblano Chilies: Fresh chilies and bell peppers can be
   roasted over a gas flame or on a tray under the broiler. Keep turning so the
   skin is evenly charred, without burning and drying out the flesh. Transfer
   the charred peppers to a plastic bag, tie the top closed and let steam until
   cool to the touch, about 15 minutes. (If you are rushed, you can place the
   bag in a bowl of iced water to speed things up.) The best way to peel is
   just to pull off the charred skin by hand and then dip the peppers briefly
   in water to remove any blackened bits. Do not peel the pepper under running
   water since that will wash away flavorful juices. Once peeled, cut away
   stems, seeds and veins.

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