Seafood Corn Chowder - cooking recipe

Ingredients

1 large onion, diced
1 large potato, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
1 (15 ounce) can fat-free chicken broth
1 (17 ounce) can cream-style corn
1 (8 ounce) can corn, drained (or 1 cup frozen corn)
1 1/2 cups skim milk
1/4 teaspoon fresh ground black pepper
1 (7 ounce) jar roasted red peppers, drained and diced
1 (7 ounce) package crab, and shrimp combo (see note above)

Preparation

Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
Add creamed corn, canned corn, milk and freshly ground pepper.
Over medium-high heat, heat until hot, not boiling.
Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.