Recipe by mary winecoff
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.
Top Review by Brooke the Cook in WI
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! Made for Photo tag.
- 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 See How It's Made
- 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.