Kathie Oh's Recipe

Sweet Corn Chowder

Category: entrees

2 tablespoons Olive or Vegetable Oil
1 large Yellow Onion, finely chopped
1 large Potato, peeled and diced
1 Whole Bay Leaf
1/2 teaspoon Dried Marjoram, crumbled
1/8 teaspoon Ground Nutmeg
1-3/4 cup Fresh Chicken Stock (or use canned broth)
1 (17 ounces) can Cream-Style Corn
1 pkg. (10 ounces) package Frozen Corn Kernels, thawed
1-3/4 cups Milk
1/4 teaspoon Black Pepper
1 (7 ounces) jar Roasted Red Peppers, drained & thinly sliced
1 pound Large Shrimp, shelled & deveined



1. Add oil to large saucepan. Heat one minute.
2. Saute onion until soft, about 5 minutes.

3. Add potato, marjoram, bay leaf, nutmeg, and bring to a boil.

4. Reduce heat to low. Cover and simmer 10 minutes, until potatoes are tender.

5. Add cream corn, corn kernels, milk and pepper. Bring to a hard boil over medium-high heat.

6. Reduce heat to low.

7. Add red peppers and shrimp.

8. Simmer 3-5 minutes, until shrimp is cooked through.

9. Remove bay leaf.

10. Serve immediately.