A hearty and satisfying southwestern-style shrimp, corn and potato chowder with roasted poblano chiles.

Shrimp, Corn and Potato Chowder

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
1 1/2 teaspoons coarse salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
2 poblano chiles, roasted, peeled, seeded and diced*
4 garlic cloves, finely chopped
6 Roma tomatoes, cored, peeled, seeded and chopped
3 cups fish stock or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 ear corn, shucked and cut into 1/2-inch lengths
1 cup fresh corn kernels
1 pound medium shrimp, peeled and deveined
1/2 small bunch cilantro, leaves only

1. Heat butter and oil in a large, heavy saucepan over medium heat. Saute onions with salt and pepper 4-5 minutes, until golden. Stir in the poblanos and garlic and cook 2 minutes more, just until the aroma of the garlic is released.
2. Add tomatoes, fish stock and bay leaf. Turn the heat to high and bring to a boil. Add potatoes, bring back to a boil, and reduce to a simmer. Cover and cook 15 minutes or until the potatoes are tender but not falling apart.
3. Add milk and corn rounds and simmer 10 minutes longer. Then stir in the corn kernels and shrimp and cook for 3 minutes. Adjust the seasonings, garnish with the cilantro and serve.

Makes 6 servings.

* To roast chiles, line a baking sheet with foil and place chiles in a single layer. Position oven rack so that top of chiles are about 4 inches from broiler element. Broil, rotating to char on all sides. Remove from oven and draw up sides of foil to encase chiles. Allow to rest for 5 minutes. Open foil. When cool enough to handle, remove peel and seeds. Dice.