Southwest Shrimp and Corn Chowder

By sam1

From Cooking Light

Ingredients

• 2 tbsp. butter
• 1 cup chopped green onions
• 1/2 cup chopped red bell pepper
• 2 tbsp. finely shopped serrano chile (about 1 small)
• 1 (4.5 oz.) can chopped green chiles
• 3 tbsp. all purpose flour
• 1 1/2 cups 2% reduced fat milk
• 1 1/2 cups chicken broth
• 1 1/2 cups frozen southern style has brown potatoes, diced, thawed
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1 (15.25 oz.) can whole kernel corn with red and green peppers, drained
• 1 pound peeled and deveined small shrimp
• 2 tbsp. chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

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