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Shrimp Corn Soup

1 1/4 lbs. russet potatoes, peeled & chopped
1 garlic clove, crushed & chopped fine
2 onions, chopped
1 lg. red bell pepper, seeded & chopped
4 c. water
1 c. fish stock (opt.)
1 (16 1/2 - 17 oz.) can cream style corn
1 (16 1/2 - 17 oz.) can whole kernel corn, drained
1 c. heavy cream
1 c. whole milk
Salt
Pepper
Chopped fresh chives
1 lb. thawed, uncooked med. to lg. shrimp, peeled & deveined


Place first 4 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 opague about 8 to 10 minutes. Garnish soup with chives.


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