Yield: 6 servings
|2 tablespoons||Olive or vegetable oil|
|1 large||Onion, finely chopped|
|1 large||Potato, peeled and diced|
|1||Whole bay leaf|
|½ teaspoon||Dried marjoram, crumbled|
|⅛ teaspoon||Ground nutmeg|
|1¾ cup||Chicken broth|
|1||(17 oz.) can cream style corn|
|1||(10 oz.) pkg. frozen corn kernels, thawed|
|¼ teaspoon||Black pepper|
|1||(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