Sweet Corn Chowder with Shrimp and Red Peppers

I love this soup. It's called Sweet Corn Chowder with Shrimp and Red Peppers. Tae ate two and a half bowls. Puddleglum ate two large bowlfulls. Jax ate maybe three or four bites (but he did eat all of this shrimp). Baby made a pretty good dent in his bowl. I had Puddleglum pick up some hot French bread again on his way home from the office. It's not the best French bread in the history of bakeries, but atleast it's fresh. Remember Tuesdays and Wednesdays are my days to stay home and Puddleglum's days to work. I work Mondays, Thursdays, and Fridays. Here are the ingredients;

2 TBS olive oil
1 large onion, finely chopped
1 large potato, peeled and diced
1 whole bay leaf
1/2 tsp dried marjoram, crumbled
1/8 tsp ground nutmeg
2 cups chicken stock or broth
1 can (17oz) cream style corn
1 can (17oz) sweet corn
2 cups milk
1/4 tsp freshly ground pepper
1 jar (7oz) roasted red peppers, thinly sliced
1 lb large shrimp, shelled and deveined
"Sweat" the onion in the olive oil. Add the potato, bay leaf, marjoram, nutmeg, and chicken stock and bring to a boil. Lower heat and cover. Keep at a gentle boil for ten minutes or until the pototo is just tender. Add all the corn, milk, and black pepper. Bring to a boil. Lower the heat then add the peppers and the shrimp. It takes maybe three minutes for the shrimp to cook. Be careful not to over cook the shrimp. Serve immediately. Puddleglum did pick up some O'Douls Amber which is surprisingly good for non-alcoholic beer, and it's only 90 calories! I can't get over that.