Shrimp and Corn Chowder

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

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

water, onion, red bell pepper, creamstyle, packageloose pack, milk, chicken, frozen shrimp, fresh basil

Taken from www.food.com/recipe/shrimp-and-corn-chowder-248686 (may not work)