Shrimp and Corn Chowder Recipe

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By Capper's Farmer | Jun 15, 2018

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This dish is easy to make and only requires a little simmering on the stove to allow the flavors to blend together.
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  • 4 servings



  • 3/4 cup water, divided
  • 1 small onion, chopped
  • 1/2 cup chopped red bell pepper
  • 1 can (15 to 17 oz.) cream-style corn
  • 1 package (16 oz.) loose-pack frozen whole-kernel corn, thawed
  • 1 can (12 oz.) evaporated fat-free milk
  • 3 low-sodium chicken bouillon cubes
  • 1 package (8 oz.) frozen shrimp, thawed, cooked and peeled
  • 1 tablespoon chopped fresh basil


  • Bring 1/4 cup water to a boil in a 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 cubes. 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.This recipe originally aired in the October 2005 issue of Heart of the Home.

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