Alice’s Shrimp, Corn, Yam Chowder

ALICE’S SHRIMP, CORN, YAM CHOWDER
1 stick butter
3 of each color of mini peppers, thinly sliced (red, orange, yellow)
2-3 fresh jalapenos, sliced, seeded, thinly sliced
8 oz. of chopped onions
2 lbs. peeled shrimp, seasoned with salt and pepper
6 yams, peeled and diced
2-3 c. fresh or frozen corn kernels
1/3 c. flour
6 c. chicken stock
4 c. heavy cream or half and half
2 c. shredded Monterey Jack/Colby cheese
2 c. Four Cheese Mexican, shredded
4-6 chopped green onions, garnish
Mini Soup Pasta Shells, optional*
Salt/red/black pepper to taste

1. In large stock pot, melt butter.
2. Saute the peppers and onions until softened.
3. Season shrimp and add to the pepper/onion mixture. Saute until pink, about 3-5 minutes.
4. Add corn and yams. Mix well.
5. Sprinkle with flour and mix.
6. Add stock and stir.
7. Simmer until yams are tender, about 15-18 minutes (depends on size of your yams.)
8. Add heavy cream or half and half. Mix well.
9. Cover and simmer on low for 10-15 minutes.
10. Add cheese and green onions. Stir until well blen`ded.
11. Taste for seasoning, serve!
    *Sometimes I add the mini pasta shells to the chowder. Totally optional!