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Southwest Shrimp and Corn Chowder Laura Zapalowski

Ingredients

• 2 tablespoons butter
• 1 cup chopped green onions
• 1/2 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 1/2 cups 2% reduced-fat milk
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
• 1/2 teaspoon salt
• 1/2 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

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