Southwestern White Potato Shrimp Chowder

Ready, Set, Cook! Special Edition Contest Entry: This creamy flavorful chowder combines my love of seafood and Southwestern ingredients. This can be done in stages. (ie: cut up the veggies and refridgerate, marinate the shrimp in the fridge for a couple of hours ahead, etc.) Serve with a good white wine and a loaf of crusty bread.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 cup scallion, sliced (use white and light green in the recipe. Save the green tops for garnish.)
• 1⁄4 cup celery, sliced
• 1⁄4 cup red bell pepper, small dice
• 2  cups  Simply Potatoes® Shredded Hash Browns, packed
• 1 (14 ounce) can chicken broth
• 1 (8 1/2ounce) can corn, drained (0r 3/4 cup frozen corn)
• 2  tablespoons cilantro, chopped
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
• 1⁄8 teaspoon garlic powder
•  salt
•  pepper
• 1 1⁄2 cups milk
• 2  tablespoons flour
• 2  tablespoons butter
• 1⁄2 lb medium shrimp, peeled and deveined
• 1  tablespoon  oil (corn or canola)
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon garlic powder
•  salt
•  pepper

Directions

1. Put potatoes through cilantro in to a stock pot. Season with salt and pepper. Simmer uncovered about 15 minutes. While that is cooking marinate the shrimp. Wisk together the oil, cumin, chili powder, garlic powder, salt and pepper. Pour over shrimp and stir gently. Set aside. Make a roux with the flour and butter. Set aside. Pour milk into the pot. Add roux, stir until chowder thickens. Broil or grill shrimp, 3-5 minutes turning once. When chowder is thick, add shrimp. After 5 minutes, serve chowder. Garnish with green scallion tops.