2 T olive oil
1 C chopped green onions
½ C chopped red peppers
2 T diced jalapeno 

½ C diced green chilies

3 T flour

3 C chicken broth
1 ½ C shredded potatoes
½ t salt
½ t cumin

16 oz corn
1 lb mini shrimp
2 T minced fresh cilantro (opt)

Sauté the first four ingredients until tender, add the green chilies and cook 1 min.  Stir in the flour, cook 1 min.  Add the broth gradually and bring to a boil.  Add the potatoes, salt and cumin.  Reduce to a simmer.  Stir in the remaining ingredients, heat through, and serve.  This recipe serves six.

This recipe is brought to you from the kitchen of Latigo Guest Ranch