Lugh's Corn Chowder

There wasn't going to be a public ritual for Lughnassadad. I made an excellent corn chowder instead:

Lugh's Corn Chowder

1/2 onion
3 bell peppers, diced

Sautee in olive oil in the bottom of a small stock pot.

Add:
3 cans creamed corn
2 cans whole kernel corn
1tbsp black pepper (fresh ground is best)
1tbsp natural salt

Bring to a slow boil, then reduce heat. Let simmer 30 minutes.

Add:
1 lb tiny shrimps

Simmer another 30 minutes. Turn off the burner and let it cool for two hours. DO NOT REFRIGERATE, it will suck. Turn the heat back up to low.

Add:
1 pint heavy whipping cream

Bring just to heat, and serve.

I ate as much of it as I could, and fed it to many more people. Fresh herbs top it nicely; I used a bit of basil.