Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1¾ cup | Milk |
| 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