Try this Shrimp, Corn, And Potato Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Shrimp, Corn, And Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Unsalted butter; 1 tb olive oil; 2 md Onions finely diced; 2 Poblano chiles toasted and chopped fine; 4 Garlic cloves finely chopped; 6 Plum tomatoes peeled and chopped; 1 c Fish broth or clam juice; 1 Bay leaf; 6 sm New potatoes peeled and chopped; 3 c milk; 1 c Corn kernels fresh, or frozen and thawed; 1 ear Corn shucked, cross-cut into 1/2" rounds; 1 lb medium Raw shrimp peeled and deveined; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper; 1/2 sm bunch Cilantro leaves only

Find the most delicious recipes here

INGREDIENTS

1 tb Unsalted butter
1 tb olive oil
2 md Onions ; finely diced
2 Poblano chiles ; toasted and chopped fine
4 Garlic cloves ; finely chopped
6 Plum tomatoes ; peeled and chopped
1 c Fish broth or clam juice
1 Bay leaf
6 sm New potatoes ; peeled and chopped
3 c milk
1 c Corn kernels ; fresh, or frozen and thawed
1 ear Corn ; shucked, cross-cut into 1/2" rounds
1 lb medium Raw shrimp ; peeled and deveined
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1/2 sm bunch Cilantro ; leaves only

Servings

INSTRUCTIONS

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. This recipe yields 6 servings. Comments: Fresh chiles 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. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

Alert editor

Shrimp, Corn, And Potato Soup

1 tb Unsalted butter
1 tb olive oil
2 md Onions finely diced
2 Poblano chiles toasted and chopped fine
4 Garlic cloves finely chopped
6 Plum tomatoes peeled and chopped
1 c Fish broth or clam juice
1 Bay leaf
6 sm New potatoes peeled and chopped
3 c milk
1 c Corn kernels fresh, or frozen and thawed
1 ear Corn shucked, cross-cut into 1/2" rounds
1 lb medium Raw shrimp peeled and deveined
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1/2 sm bunch Cilantro leaves only

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. This recipe yields 6 servings.    Comments: Fresh chiles 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.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    01-30-1997    Recipe by: Susan Feniger and Mary Sue Milliken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (508g)
Recipe Makes: 6 Servings

Calories: 291
Calories from Fat: 52 (18%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.6g
Cholesterol 14.7mg		5 %
Sodium 75mg		3 %
Potassium 1410mg		37 %
Total Carbohydrate 52.9g		16 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 45.7g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 291

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe