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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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