Sweet Corn Chowder With Shrimp And Red Peppers

• 2 Tbsp. olive or vegetable oil
• 1 large yellow onion, chopped fine
• 1 large potato, peeled and diced
• 1 whole bay leaf
• 1/2 tsp. dried marjoram
• 1/8 tsp. ground nutmeg
• 1 3/4 c. basic chicken stock or canned chicken broth
• 1 (17 oz.) can creamed corn
• 1 (10 oz.) pkg. frozen corn kernels, thawed
• 1 3/4 c. milk
• 1/4 tsp. black pepper
• 1 (7 oz.) jar roasted red peppers, drained and thinly sliced
• 1 lb. large shrimp, shelled and deveined

1. Heat oil for 1 minute in large saucepan over moderate heat. Add onion and saute, stirring until limp, about 5 minutes.
2. Add potato, bay leaf, marjoram, nutmeg and stock.
3. Bring to boil until potato is just tender, about 10 minutes.

olive, yellow onion, potato, bay leaf, marjoram, ground nutmeg, chicken, corn, frozen corn kernels, milk, black pepper, red peppers, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742462 (may not work)