Shrimp and Corn Chowder 

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 pkg. (16 oz.) loose-pack frozen whole-kernel corn, thawed
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk
3 low sodium chicken bouillon cubes
1 pkg. (8 oz.) frozen peeled, cooked shrimp, thawed
1 tablespoon chopped fresh basil

Directions:
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.