SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS

Sweet Corn Chowder With Shrimp and Red Peppers image

Provided by mary winecoff

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

Steps:

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

Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7