Sweet Corn Chowder with Roasted Red Pepper and Shrimp

from Becca Nunnally

2tbsp. vegetable oil
1 large yellow onion, finely chopped
1-2 large potato peeled and diced
1 whole Bay leaf
1/2 tsp. dried Marjoram crumbled
1/8 tsp. nutmeg
1 3/4 cups milk (OK to substitute soy or almond milk)
1 can cream style corn
1 pkg. frozen corn, thawed
1 3/4 cups vegetable broth
1/4 tsp black pepper
1 jar roasted red pepper, drained and thinly sliced
1 pound large shrimp (optional)

Saute' onions about 5 minutes, then add potatoes, bay leaf, marjoram, nutmeg and broth. Bring to boil. Lower heat to moderate, cover and cook at a gentle boil until potatoes are tender. Add corn, milk, black pepper, and roasted red peppers; bring to boil. Lower heat and simmer uncovered 5 minutes. Add shrimp and simmer 5 more minutes. Remove bay leaf before serving.