Shrimp and Corn Chowder

Shrimp and Corn Chowder

1 lb. russet potatoes, peeled and chopped
1 small onion, diced
1 red bell pepper, seeded and diced
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
2 cups half-and-half
salt and pepper to taste
at least one pound uncooked medium shrimp, peeled and deveined
chopped fresh chives (optional)

Put potatoes, onion, bell pepper, and water in a large pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn and half-and-half. Season with salt and pepper to taste. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. (If using pre-cooked shrimp, just simmer until shrimp are warm but try not to overcook them.) Garnish soup with chives. (I never remember that.)