Description
A recipe for Shrimp and Corn Chowder

Ingredients

• 3/4 cup water, divided
  
• 1 small chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 can (15 to 17 ounces) cream-style corn
  
• 1 package (16 ounces) loose-pack frozen whole-kernel corn, thawed
  
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Fat Free Milk
  
• 3 low sodium chicken bouillon cubes
  
• 1 package (8 ounces) frozen shrimp, thawed, cooked and peeled
  
• 1 tablespoon chopped fresh basil

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

Nutrition
Nutritional analysis per serving: 330 calories, 25g protein, 2.5g fat (25 calories from fat), 60g carbohydrate, 115mg cholesterol, 5g fiber, 600mg sodium, 30% Daily Value calcium

Serves
Makes 4 servings

Variations
no information available