Shrimp and Corn Chowder

This may be made using chicken also.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup water, divided
• 1  small onion, chopped
• 1⁄2 cup  chopped red bell pepper
• 1 (15 -17 ounce) can  cream-style corn
• 1 (16 ounce) package  loose-pack frozen whole kernel corn, thawed
• 1 (12 fluid ounce) can fat-free evaporated milk
• 3  chicken bouillon cubes
• 1 (8 ounce) package  frozen  cooked shrimp (peeled and thawed)
• 1  tablespoon  chopped fresh basil

Directions

1. BRING 1/4 cup water to a boil in large saucepan. Add onion and bell pepper; cook over medium heat for 5 minutes or until tender. Add remaining water, corn, evaporated milk, and bouillon. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 15 minutes or until heated through. Stir in shrimp; cook for 3 minutes. Sprinkle with basil.