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1
Heat the beer, 2 cups of the water, the bay leaf, and red pepper flakes in a 2-quart saucepan to boiling.
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2
Add the shrimp and cook just until done, 2 to 3 minutes.
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3
Drain the shrimp and return the cooking liquid to the saucepan.
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4
Boil the cooking liquid over high heat until reduced by one-half.
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5
Meanwhile, melt the butter in a large stockpot over medium heat.
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6
Add the onion, celery, carrots, and bell pepper.
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7
Cook, stirring frequently, for 15 minutes.
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8
Stir in the oregano, cumin, thyme, and flour.
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9
Cook and stir for 2 minutes.
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10
Add the reduced cooking liquid, the clam juice, remaining 1 1/2 cups water, and the corn to the pot.
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11
Simmer uncovered for 20 minutes.
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12
Cut each shrimp into 4 pieces and add half the shrimp to the soup.
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13
Remove from the heat and stir in the cream, milk, and lime juice.
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14
Puree the soup in batches in a blender.
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15
Press through a sieve or food mill back into the pot.
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16
Season to taste with salt and pepper.
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17
Stir in the remaining shrimp and keep warm over low heat.
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18
Prepare the cilantro puree: Place the chiles, cilantro, and oil in a food processor fitted with the steel blade and process until smooth.
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19
Ladle the soup into serving bowls and swirl a couple tablespoons of the cilantro puree on top of each serving.
