Southwest Shrimp and Corn Chowder

INGREDIENTS

2 tbsp

butter

1 cup

chopped green onions

1/2 cup

chopped red bell pepper

2 tbsp

finely chopped serrano chile (about 1 small)

1 4.5 ounce can

chopped green chiles, undrained

3 tbsp

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 tsp

salt

1/2 tsp

ground cumin

1 15.25 ounce can

whole-kernel corn with red and green peppers, drained

1 lb

peeled and deveined small shrimp

2 tbsp

chopped fresh cilantro