Corn Chowder

It's fall, and I'm craving warm soups. Jared and I liked this corn chowder I made.

3/4 C. water, divided

1 small onion

1/2 C. Chopped red bell pepper

1 can cream-style corn

16 oz. frozen corn

1 C. chopped, boiled potato (could use hash browns)

1 C. chopped, boiled carrots

1 can (12 oz.) Evaporated milk

3 Chicken bouillon cubes

1 T. fresh basil

3-5 strips fried bacon, chopped

*can use 8 oz. frozen peeled, cooked shrimp

Bring 1/4 C. water to boil in large saucepan. Add onion and bell pepper. Cook until tender. Add remaining water, corn, evaporated milk, bouillon, potatoes, carrots, and bacon. Bring to a boil. Reduce to low. Cook 15 minutes, stirring frequently. If you want shrimp, add now and cook for 3 minutes. Sprinkle with basil.