| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cream-style corn adds richness to this shrimp quick-fix chowder.

Shrimp and Corn Chowder

3/4 cup water, divided use
1 small onion, chopped
1/2 cup chopped red bell pepper
1 (15-ounce) can cream style corn
1(16-ounce) package loose-pack frozen whole-kernel corn, thawed
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Fat Free Milk
3 MAGGI® Chicken Bouillon Cubes
1 (8-ounce) package frozen peeled, cooked shrimp, thawed
1 tablespoon chopped fresh basil

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.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.