1/2 pound (50 to 60) small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper, to
Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeno.
Saute, stirring occasionally, about 8 minutes.
Stir in milk; bring to a low boil.
Remove from heat.
Place bread cubes in blender along with 2 cups of the milk mixture; puree until
smooth. Return puree to remaining milk mixture in saucepan and re-warm over medium-high
heat. Stir in corn, shrimp and cilantro. Cook until shrimp are pink and soup is
hot, about 5 minutes.