shrimp, corn, and potato soup

After the dog walk and a nap at home, I wanted to make something. Specifically, I wanted some soup. With shrimp in it. After a little bit of searching on FoodTV.com, I found this “Shrimp, Corn, and Potato Soup”. I had most of the ingredients (with a few substitutions) and proceeded to make it. It was really quite good! It’s defintely something I’ll want to make again.

Shrimp, Corn and Potato Soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium onions, finely diced
• 2 tablespoons fire roasted chiles
• 4 cloves garlic, finely chopped
• 1 can whole tomatoes, peeled and chopped (drain juice)
• 1 can chicken broth
• 1 bay leaf
• 3 medium yukon gold potatoes
• 3 cups milk
• 1 cup corn kernels, fresh or thawed frozen
• 1 cup creamed corn
• 1 pound medium raw shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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 chiles and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, 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, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve.