Southwest Shrimp And Corn Chowder

• 2 tablespoons butter
• 1 cup chopped green onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons serrano chilies, finely chopped (about one small)
• 4 1/2 ounces chopped green chilies, undrained
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% low-fat milk
• 1 1/2 cups reduced-sodium fat-free chicken broth
• 1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 12 1/4 ounces whole mexicorn whole kernel corn, drained
• 1 lb small shrimp, peeled and deveined
• 2 tablespoons chopped fresh cilantro

1. Melt butter in a large Dutch oven 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.

butter, green onion, red bell pepper, serrano chilies, green chilies, allpurpose, milk, chicken broth, frozen southern style hash brown potatoes, salt, ground cumin, kernel corn, shrimp, fresh cilantro

Taken from www.food.com/recipe/southwest-shrimp-and-corn-chowder-370337 (may not work)