INGREDIENTS

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
Converted by MM_Buster v2.0l.

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