| 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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