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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This may be made using chicken also. 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.
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