1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; saut? 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.
I made this with a larger quantity of homemade hashbrowns (fried diced potatoes), extra corn, and no shrimp (only because I didn't have any). Just served warmed tortillas for dipping.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 133.5mg||41 %|
|Sodium 708.5mg||24 %|
|Potassium 549.2mg||14 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 21.4g|
|Protein 21.5g||31 %|
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Calories per serving: 270
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