Southwest Shrimp & Corn Chowder

By jcrane

Ingredients

• 2 tablespoons butter
• 1 cup chopped green onions
• ½ cup chopped red bell pepper
• 2 tablespoons finely chopped serrano chile (about 1 small)
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 tablespoons all-purpose flour
• 1 ½ cups skim milk
• 1 ½ cups fat-free, less-sodium chicken broth
• 1 ½ cups frozen Southern-style hash brown potatoes, diced, thawed
• ½ teaspoon salt
• ½ teaspoon ground cumin
• 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
• 1 pound peeled and deveined small shrimp
• 2 tablespoons chopped fresh cilantro

Details

Adapted from tastebook.com

Preparation

Step 1

1. Melt butter in a large pan over medium-high heat.
2. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. 3. Add canned chiles to pan; cook 1 minute.
4. Add flour to pan; cook 1 minute, stirring constantly.
5. Stir in milk and next 5 ingredients (through corn); bring to a boil.
6. Cook 5 minutes or until slightly thick.
7. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.