Southwest Shrimp & Corn Chowder

Grubilicious Contributor: Stacy McCarty

Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups 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 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro

Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to 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. (makes 6 1-cup servings)

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I served this with cheese quesadillas...yummy!