Sweet Corn Chowder With Shrimp And Red Pepper - cooking recipe

Ingredients

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

Preparation

Heat the oil for 1 minute in a large saucepan over moderate heat.
Add the onion; saute, stirring until limp, about 5 minutes. Add the potato, bay leaf, marjoram, nutmeg and stock; 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; bring to a boil.
Lower the heat to moderate.
Add the red pepper and shrimp; boil, gently uncovered, until the shrimp are just cooked through, about 3 minutes.
Remove the bay leaf.
Serves 6.