Add corn and milk, turn up heat and bring to a boil.
When soup boils, add shrimp (or chicken), reduce heat to a simmer and cook two more minutes until shrimp is cooked through and pink (if using chicken, cook until no longer pink).
Add dill and season to taste.
Recipe Notes
Per serving: 256 calories, 14 g protein, 10 g fat (2 g saturated fat), 31 g carbohydrates, 3 g fibre, 34 mg cholesterol, 255 mg sodium