Shrimp and corn chowder

1 servings

Ingredients

Quantity Ingredient
1 pounds Russet potatoes; peeled and chopped
2 Onions; chopped
1 large Red bell pepper; seeded and chopped
4 cups Water
1 can Creamed corn; (17-ounce)
1 can Whole kernel corn; drained (17-ounce)
1 cup Whipping cream
1 cup Milk
Salt and pepper
½ pounds Uncooked medium shrimp; peeled and deveined
Chopped fresh chives

Directions

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

Serves 6 to 8.

Bon Appetit October 1990

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Converted by MM_Buster v2.0l.

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