A delightful and hearty seafood and corn soup, perfect for a cozy dinner.
Heat a saucepan over medium heat and spray with cooking spray.
Ensure the saucepan is evenly heated before adding ingredients to prevent sticking.
Add diced onions and sauté until they become translucent.
Stir frequently to avoid burning the onions.
Add diced potatoes, bay leaf, marjoram, cayenne, and seafood stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
Cut the potatoes into even pieces for uniform cooking.
Stir in the corn, milk, and black pepper. Heat gently, avoiding boiling.
Boiling the milk can cause it to curdle, so keep the heat low.
Add the shrimp and diced red bell pepper. Cook until the shrimp are pink and cooked through, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
Serve the soup hot, garnished with fresh herbs if desired.
Chopped parsley or chives make a great garnish for added color and flavor.
