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Sweet Corn Chowder With Shrimp and Red Peppers

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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.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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