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Shrimp and Corn Chowder
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.
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