In a large pot bring to a boil the chicken stock over high heat. Add the onion , pepper , garlic, chicken flavor bouillon, and cilantro. Let it boil for 5 min. Add chicken; cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is cooked. Remove chicken from the pot, let it cool and cut it into small cubes. Set aside.
Pass the broth through a fine-mesh colander to discard solids. Transfer it back to pot. Adjust the seasoning and add more salt and pepper if necessary.
Add the potatoes and carrots and cook over medium heat until tender, around 10 minutes.
When potatoes and carrots are ready, add the chicken and kernel corn. Cover and let cook for 5 minutes. Then add cream style corn cover and cook over medium-low heat for 15 minutes.
Add shrimps and cook for 5 -8 minutes or until cooked.
Remove pot from heat. Add the can of table cream and keep stirring until totally incorporated.
Let stand 5 minutes and serve hot in individual bowls and sprinkle with ground red pepper if desired.