Sweet Corn Chowder With Shrimp And Red Peppers - cooking recipe

Ingredients

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

Preparation

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