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Shrimp And Corn Chowder


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  • 1 pound russet potatoes peeled, chopped
  • 2 onions chopped
  • 1 large red bell pepper seeded, chopped
  • 4 cups water
  • 1 can creamed corn - (17 oz)
  • 1 can whole kernel corn - (17 oz) drained
  • 1 cup whipping cream
  • 1 cup milk
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 pound uncooked medium shrimp peeled, deveined
  • Chopped fresh chives


Servings 6


Step 1

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to 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. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

This recipe yields 6 to 8 servings.

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