Instructions: Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeno. Saute, stirring occasionally, about eight 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 five minutes. Season to taste with salt and pepper.

Note: Use either pasilla or milder green bell pepper, according to what is easily available and what suits your own preference in flavor.

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