1 In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.

2 Sprinkle flour over vegetables and combine.

3 Add chicken broth, cumin and chili powder. Bring to a simmer.

4 Add half-and-half while continuously stirring bringing soup back to a simmer.

5 Add shrimp and continue to cook until shrimp is cooked through (about four minutes).

6 Serve immediately, garnishing each bowl with chopped cilantro.