Shrimp and Corn Chowder

By hanley89

Ingredients

• 1 pound russet potatoes, peeled and chopped
• 2 onions , chopped
• 4 cups water
• 1 17 oz can creamed corn
• 1 17 oz can whole kernel corn
• 1 cup whipping cream
• 1 cup milk
• salt and pepper
• 1 -2 tsp paprika
• 1/2 pound medium uncooked shrimp, peeled and deveined( if using large shrimp, cut in half after peeled and deveined)
• Chopped fresh chives

Preparation

Step 1

1. Place potatoes and onions in a large heavy dutch oven , pour water over. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. season with salt and pepper and paprika.Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives prior top serving