Ingredients
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2 tablespoons butter
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1/2 cup chopped red bell pepper
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4 1/2 ounces chopped green chilies, undrained
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3 tablespoons all-purpose flour
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1 1/2 cups 2% low-fat milk
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1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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12 1/4 ounces whole mexicorn whole kernel corn, drained
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1 lb small shrimp, peeled and deveined
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2 tablespoons chopped fresh cilantro
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1 cup chopped green onion
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1 1/2 cups reduced-sodium fat-free chicken broth
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2 tablespoons serrano chilies, finely chopped (about one small)
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 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.