Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive or vegetable oil 1 (10 oz.) pkg. frozen corn
1 lg Onion, finely chopped -kernels, thawed
1 lg Potato, peeled and diced 1 3/4 c Milk
1 Whole bay leaf 1/4 ts Black pepper
1/2 ts Dried marjoram, crumbled 1 (7 oz.) jar roasted red
1/8 ts Ground nutmeg -peppers, drained and
1 3/4 c Chicken broth -thinly sliced
1 (17 oz.) can cream style 1 lb Lg. shrimp, shelled and
-corn -deveined

Heat the oil for 1 minute in a large saucepan over moderate heat. Add
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
potato is just tender, about 10 minutes. Add the cream style corn,
corn kernels, milk and black pepper and bring to a rapid boil. Lower
the heat to moderate, add the red pepper and shrimp and boil gently,
uncovered, until shrimp are just cooked through, about 3 minutes.
Remove bay leaf and serve. Submitted By BARRY WEINSTEIN On
03-24-95

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