Sweet Corn Chowder With Shrimp and Red Peppers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
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 |
Directions:
1. Heat the oil for 1 minutes in a large saucepan over moderate heat.
2. Add the onion and saute, stirring until limp, about 5 minutes.
3. Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
4. Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
5. Add the cream style corn, corn kernels, milk and black pepper.
6. Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
7. Remove the bay leaf.
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