Shrimp and Corn Chowder

Ingredients

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

Directions

1. 1

   Heat oil over medium-high heat in large saucepan.

2. 2

   Add onion and red pepper: cook over medium heat 5 minutes or until tender.

3. 3

   Add 1/2 and 1/2, corn, and bouillon.

4. 4

   Bring to a boil; reduce heat to low.

5. 5

   Stirring frequently, for 15 minutes or until heated through.

6. 6

   Stir in shrimp and basil; cook for 3 minutes.