Sweet Corn Chowder With Shrimp And Red Pepper

• 2 Tbsp. olive or vegetable oil
• 1 large onion, finely chopped
• 1 large potato, peeled and diced
• 1 whole bay leaf
• 1/2 tsp. dried marjoram
• 1/8 tsp. ground nutmeg
• 1 3/4 c. canned chicken broth
• 1 (17 oz.) can cream-style corn
• 1 (10 oz.) pkg. frozen corn, 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 the oil for 1 minute in a large saucepan over moderate heat.
2. Add the onion; saute, stirring until limp, about 5 minutes. Add the potato, bay leaf, marjoram, nutmeg and stock; bring to a boil.
3. Lower the heat to moderate; cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
4. Add the cream-style corn, corn kernels, milk and black pepper; bring to a boil.
5. Lower the heat to moderate.
6. Add the red pepper and shrimp; boil, gently uncovered, until the shrimp are just cooked through, about 3 minutes.
7. Remove the bay leaf.
8. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735315 (may not work)