Title: Shrimp And Corn Chowder
Categories: October 199
Yield: 1 servings

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

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.