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1
In a large heavy saucepan, heat the butter and oil over medium heat.
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2
Add the onions and cook for 4 to 5 minutes, until slightly golden.
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3
Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released.
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4
Add the tomatoes, fish broth and bay leaf.
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5
Increase the heat to high and bring the mixture to a boil.
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6
Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering.
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7
Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart.
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8
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.
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9
Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.
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10
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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11
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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12
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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13
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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14
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.
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15
Do not peel the pepper under running water since that will wash away flavorful juices.
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16
Once peeled, cut away stems, seeds and veins.
