1 lb. potatoes, chopped
2 onions, chopped
1 red pepper, chopped
4 c. water
1 (17 oz.) can creamed corn
1 (17 oz.) can whole kernel corn, drained
1 c. whipping cream
1 c. milk
Salt & pepper
1/2 lb. uncooked med. shrimp, peeled & 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 with chives.