Mexican Corn-Shrimp Soup

From Mary Schlueter.

1 medium bell pepper (half red, half green)
2 cans whole kernel corn
2 cans creamed corn
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 tsp garlic powder
2 onions, chopped
3 cups milk
2 (1-lb) mild jalapeno Velveeta
2 Tbsp chicken bouillon granules
1 lb shrimp, shelled

Saute onion and green pepper. Add all other ingredients except shrimp and simmer gently until cheese is melted, being careful not to scorch. Add shrimp 10 minutes before serving.