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    Southwest Shrimp & Corn Chowder

    Source of Recipe

    Cooking Light

    Recipe Introduction

    This is a rich and creamy chowder. It goes really good with cheese quesadillas on the side.

    List of 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


    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 (through corn); bring to a 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.




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