Name: Shrimp And Corn Chowder
Ingredients: 1 lb Russet potatoes; peeled and chopped; 2 Onions; chopped; 1 lg Red bell pepper; seeded and chopped; 4 c Water; 1 cn Creamed corn; (17-ounce); 1 cn Whole kernel corn; drained (17-ounce); 1 c Whipping cream; 1 c Milk; Salt and pepper; 1/2 lb Uncooked medium shrimp; peeled and deveined; Chopped fresh chives

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Dutch	October 199	1	servings

INGREDIENTS

1	lb	Russet potatoes; peeled and chopped
2		Onions; chopped
1	lg	Red bell pepper; seeded and chopped
4	c	Water
1	cn	Creamed corn; (17-ounce)
1	cn	Whole kernel corn; drained (17-ounce)
1	c	Whipping cream
1	c	Milk
		Salt and pepper
1/2	lb	Uncooked medium shrimp; peeled and deveined
		Chopped fresh chives

INSTRUCTIONS

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring
to boil. Reduce heat and simmer until potatoes are tender, about 20
minutes. Stir in both cans of corn, cream and milk. Season with salt and
pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8
minutes. Garnish soup with chives.
Serves 6 to 8.
Bon Appetit October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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