Sweet Corn Chowder With Shrimp

By Addie

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 large potatoes, peeled and diced
• 1 bay leave
• 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

Preparation

Step 1

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. Serve.
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REVIEWS:

Awesome! One of the best corn chowders I have ever made!Creamy, chunky and seasoned just right. I used roasted yellow peppers instead of red (although I think red would have been a better choice for looks) and a package of crab/shrimp combination. I would make this one again and again - easily feeds 6 especially with a side of bread or light dessert. And Mary is right, this is quick too!

This is really good and different from ordinary corn chowder. I changed the amounts of the ingredients slightly using what I had for a delicious and easy weeknight supper. Thanks for sharing this keeper!