2 tablespoons butter |
1 cup chopped green onion |
1/2 cup chopped red bell pepper |
2 tablespoons serrano chilies, finely chopped (about one small) |
4 1/2 ounces chopped green chilies, undrained |
3 tablespoons all-purpose flour |
1 1/2 cups 2% low-fat milk |
1 1/2 cups reduced-sodium fat-free chicken broth |
1 1/2 cups frozen southern style hash brown potatoes, diced, thawed |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
12 1/4 ounces whole mexicorn whole kernel corn, drained |
1 lb small shrimp, peeled and deveined |
2 tablespoons chopped fresh cilantro |
