* Exported from MasterCook *

                     Shrimp and Corn Chowder
Recipe By     :
Serving Size  : 6     Preparation Time :0:20
Categories    : Fish and other Seafood          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  potatoes (leave half potatoes cut in half) -- peeled and chopped
  2             medium  onions -- peeled and chopped
  1              large  red bell pepper -- seeded and chopped
  1               pint  chicken broth
  2               cups  half and half
  1                can  cream style corn
  1                can  whole kernel corn, frozen
  2               cups  milk
  1           teaspoon  seasoned salt
     1/2      teaspoon  freshly ground pepper
  1              pound  Maine shrimp

Place first 3 ingredients in large Dutch oven with chicken broth to cover,
about 1 pint.  Bring to boiling over high heat; reduce to low; cover and
simmer about 10 minutes, until potatoes are fork-tender.

Remove Dutch oven from heat.  With slotted spoon, transfer the 2 halved
potatoes to a blender.  Cover, with center part of blender cover removed,
and blend with the cream.  Pour potato mixture back into Dutch oven.  

Add everything else except shrimp to the Dutch oven, season with seasoned
salt and pepper.  Simmer 20 minutes.

Add shrimp and cook until opaque, about 8 minutes.  With fresh Maine
shrimp, add to Dutch oven and turn burner off, stirring shrimp gently
until opaque.

Garnish soup with chives or green tops of scallions

Yield:
  "1 gallon"
Start to Finish Time:
  "0:45"
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Serving Ideas : Serve with crusty bread or toasted biscuits.

NOTES : Rating: 8.5