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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Main dish, Soups, Jaw, Seafood 6 Servings

INGREDIENTS

2 tb Olive oil
1 lg Yellow onion, finely chopped
1 lg Potato, peeled and diced
1 Bay leave
1/2 ts Marjoram
1/8 ts Nutmeg
1 3/4 c Chicken stock
1 Can cream style corn
10 oz Package frozen corn
1 3/4 c Milk
1/4 ts Black pepper
7 oz Jar roasted red peppers,
Drained and thinly sliced
1 lb Large shrimp, shelled

INSTRUCTIONS

Heat the oil for 1 minute 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, and bring to a rapid boil. Lower the heat to moderate, add the red
peppers and shrimp, and boil gently, uncovered, until the shrimp are just
cooked through, about 3 minutes.
typed  by jessann :)
Posted to MM-Recipes Digest V4 #072 by Jessica Wildes <jessann@texas.net>
on Mar 11, 1997

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