Recipe for Shrimp and Corn Chowder

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Yield:

Ingredients:

Amount	Ingredient
1 lb	russet potatoes peeled and chopped
2 x	onions chopped
1 lrg	red bell pepper seeded and chopped
4 cup	water
1 can	creamed corn (17-ounce)
1 can	whole kernel corn drained (17-ounce)
1 cup	whipping cream
1 cup	milk
	Salt and pepper
1/2 lb	uncooked medium shrimp peeled and deveined

Instructions:

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.

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