2 tbsp. olive or vegetable oil
1 lg. onion, finely chopped
1 lg. potato, peeled and diced
1 whole bay leaf
1/2 tsp. dried marjoram, crumbled
1/8 tsp. ground nutmeg
1 3/4 c. chicken broth
1 (17 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn kernels, thawed
1 3/4 c. milk
1/4 tsp. black pepper
1 (7 oz.) jar roasted red peppers, drained and thinly sliced
1 lb. lg. shrimp, shelled and deveined

Heat the oil for 1 minute in a large saucepan over moderate heat. Add onion and saute; stirring, until limp, about 5 minutes. Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil. Lower the heat to moderate, cover and cook at a gentle boil until potato is just tender, about 10 minutes.

Add the cream style corn, corn kernels, milk and black pepper and bring to a rapid boil. Lower the heat to moderate, add the red pepper and shrimp and boil gently, uncovered, until shrimp are just cooked through, about 3 minutes. Remove bay leaf and serve. Serves 6.