Southwest Shrimp and Corn Chowder

Ingredients

• 2 tablespoons finely chopped serrano chile (about 1 small)
• 2 tablespoons butter
• 2 tablespoons chopped fresh cilantro
• 1 pound peeled and deveined small shrimp
• ½ teaspoon ground cumin
• 1 ½ cups frozen Southern-style hash brown potatoes, diced, thawed
• 1 ½ cups fat-free, less-sodium chicken broth
• + 7 more ingredients
• • 1 ½ cups 2% reduced-fat milk
  • 3 tablespoons all-purpose flour
  • 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
  • ½ teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • ½ cup chopped red bell pepper
  • 1 cup chopped green onions

1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 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 (...

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