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In a deep pan, melt butter and 1 Tbsp oil over med heat. Add garlic. Add a pinch of salt and stir. Allow to cook for 3 min. Add corn, potatoes, and green onions. Season. Add all the spices. Stir. Cook for 1 min. Add water and milk. Lower the heat. Cook until potatoes are soft. Rub oil, salt, and 1/4 tsp chili powder to the shrimp. Fry for 3 min. Set aside. Place half the soup in a blender. Blend until smooth. Return to the pan and stir. Top soup with shrimp.
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