Sweet Corn Chowder With Shrimp And Red Peppers

Hearty chowder starts with sauteed potatoes in marjoram, bay leaf and nutmeg. Potatoes are added to corn, milk, large shrimp and roasted red bell peppers. Chowder is simmered until vegetables and seafood are tender.

Ingredients -

2 tablespoons Olive or Vegetable Oil
1 large Yellow Onion, finely chopped
1 large Potato, peeled and diced
1 Whole Bay Leaf
1/2 teaspoon Dried Marjoram, crumbled
1/8 teaspoon Ground Nutmeg
1-3/4 cup Fresh Chicken Stock (or use canned broth)
1 (17 ounces) can Cream-Style Corn
1 (10 ounces) package Frozen Corn Kernels, thawed
1-3/4 cups Milk
1/4 teaspoon Black Pepper
1 (7 ounces) jar Roasted Red Peppers, drained & thinly sliced
1 pound Large Shrimp, shelled & deveined

Preparation:

1. Add oil to large saucepan. Heat one minute.

2. Saute onion until soft, about 5 minutes.

3. Add potato, marjoram, bay leaf, nutmeg, and bring to a boil.

4. Reduce heat to low. Cover and simmer 10 minutes, until potatoes are tender.

5. Add cream corn, corn kernels, milk and pepper. Bring to a hard boil over medium-high heat.

6. Reduce heat to low.

7. Add red peppers and shrimp.

8. Simmer 3-5 minutes, until shrimp is cooked through.

9. Remove bay leaf.

10. Serve immediately.

Variations and Recipe Ideas:

Cooking Tip

Fresh Roasted Red Peppers

Preheat broiler. Cook 3 large red bell peppers under broiler until they have blackened spots and blisters. Place pepper in brown paper bag. Close bag and roll top down to peppers to remove air. Allow peppers to cool. Remove skins from peppers. Slice peppers into large strips. Remove core and seeds. Rinse peppers under water. Dry with paper towels. Preheat broiler. Cook 3 large red bell peppers under broiler until they have blackened spots and blisters. Place pepper in brown paper bag. Close bag and roll top down to peppers to remove air. Allow peppers to cool. Remove skins from peppers. Slice peppers into large strips. Remove core and seeds. Rinse peppers under water. Dry with paper towels.

Cooking Tip