Sweet corn chowder with shrimp and red peppers

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Yellow onion, finely chopped
1 large Potato, peeled and diced
1 Bay leave
½ teaspoon Marjoram
⅛ teaspoon Nutmeg
1¾ cup Chicken stock
1 Can cream style corn
10 ounces Package frozen corn
1¾ cup Milk
¼ teaspoon Black pepper
7 ounces Jar roasted red peppers,
Drained and thinly sliced
1 pounds Large shrimp, shelled

Directions

Heat the oil for 1 minute in a large saucepan over moderate heat. Add the onion and saute, stirring until limp, about 5 minutes. Add the potato, bay leaf, marjoram, nutmeg, and stock, and bring to a boil. Lower the heat to moderate, cover, and cook at a gentle boil until the potato is just tender, about 10 minutes. Add the cream-style corn, corn kernels, milk, and black pepper, and bring to a rapid boil. Lower the heat to moderate, add the red peppers and shrimp, and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.

typed by jessann :)

Posted to MM-Recipes Digest V4 #072 by Jessica Wildes <jessann@...> on Mar 11, 1997

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