Shrimp and Corn Chowder

• 1 medium onion, chopped
• 1 cup red pepper, chopped
• 2 -3 tablespoons olive oil
• 1 (15 ounce) can cream-style corn
• 1 (16 ounce) packageloose-pack frozen whole kernel corn, thawed
• 2 12 cups half-and-half
• 3 chicken bouillon cubes
• 8 ounces frozen peeled cooked shrimp, thawed
• 1 tablespoon basil

1. Heat oil over medium-high heat in large saucepan.
2. Add onion and red pepper: cook over medium heat 5 minutes or until tender.
3. Add 1/2 and 1/2, corn, and bouillon.
4. Bring to a boil; reduce heat to low.
5. Stirring frequently, for 15 minutes or until heated through.
6. Stir in shrimp and basil; cook for 3 minutes.

onion, red pepper, olive oil, creamstyle, packageloosepack, chicken, shrimp, basil

Taken from www.food.com/recipe/shrimp-and-corn-chowder-95299 (may not work)