Southwest Shrimp Stew

• 1 potato, peeled and cubed
• 2 cups chicken broth
• 1 tablespoon olive oil
• 2 scallions, thinly sliced
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 2 cups frozen corn, thawed
• 1 teaspoon cumin seed
• 14 teaspoon salt
• 2 cups milk
• 34 lb small shrimp, peeled and deveined
• 1 dash ground red pepper
• 14 cup chopped fresh cilantro

1. Cook the potato in water in a medium covered saucepan for 15 minutes, or until tender.
2. Drain.
3. Add 1 cup of the broth.
4. Mash with a fork, potato masher, or hand-held immersion blender until free of lumps.
5. Heat the oil in a large saucepan over medium-high heat.
6. Add the scallions and bell peppers.
7. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft.
8. Add corn, cumin seeds, salt, potato mixture, and remaining 1 cup broth.
9. Bring to a boil.
10. Reduce the heat to low, cover, and simmer for 5 minutes.
11. Add the milk and return to a simmer.
12. Add the shrimp and simmer, stirring occasionally, for 1 to 2 minutes, or until opaque.
13. Stir in the ground red pepper and cilantro.

potato, chicken broth, olive oil, scallions, red bell pepper, green bell pepper, frozen corn, cumin, salt, milk, shrimp, ground red pepper, fresh cilantro

Taken from www.food.com/recipe/southwest-shrimp-stew-407658 (may not work)