949968 sweet corn chowder with shrimp and red pepper

Categories
Soup/stew
Vegetables
Seafood
Yield
6 servings
MeasureIngredient
2 tablespoons Olive or vegetable oil
1 large Onion, finely chopped
1 large Potato, peeled and diced
Whole bay leaf
½ teaspoon Dried marjoram, crumbled
⅛ teaspoon Ground nutmeg
1¾ cup Chicken broth
(17 oz.) can cream style corn
(10 oz.) pkg. frozen corn kernels, thawed
1¾ cup Milk
¼ teaspoon Black pepper
(7 oz.) jar roasted red peppers, drained and thinly sliced
1 pounds Lg. shrimp, shelled and deveined

Heat the oil for 1 minute in a large saucepan over moderate heat. Add 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 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 pepper and shrimp and boil gently, uncovered, until shrimp are just cooked through, about 3 minutes.

Remove bay leaf and serve. Submitted By BARRY WEINSTEIN On 03-24-95

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