mexican again, tonight?...yes please

For dinner tonight:
Southwest Shrimp and Corn Chowder

• 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 oz.) can chopped green chiles, undrained
• 3 tbsp. all-purpose flour
• 1 1/2 cups 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 oz.) can whole-kernel corn with red and green peppers, drained
• 1 pound peeled and deveined small shrimp
• 2 tbsp. chopped fresh cilantro

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. Yield: 6 servings.

Calories: 212
Fat: 6.7 g.
Protein: 19.3 g.

I served it with cheese and green onion quesadillas. The whole meal was filling, healthy and delicious mmm mmm!!

PS-That's the picture that Cooking Light has listed (the recipe that I used) and yes, mine looked very much like that!! (can you sense the pride in my voice?)