Sweet corn chowder with shrimp & red pepper
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 :)