| 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
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