Corn Chowder with Shrimp and Cilantro

Corn Chowder with Shrimp and Cilantro
1 T butter
1/4 pound peeled, cooked small shrimp (tails removed)
1 C diced red bell pepper
1 C frozen corn
2 18 1/2 ounce cans Progresso Southwestern-Style Corn Chowder
1 4 oz can diced green chilies
4 T minced fresh cilantro
2 dashes Tabasco sauce


1. Melt butter in medium skilllet over medium heat. Add shrimp, bell pepper, and corn, and stir 3 minutes to heat through. Set aside.
2. Add soup to large sauce pan and heat over medium heat. Stir in shrimp mixture, along with chilies, 3 T cilantro, and Tabasco. Ladle into bowls and sprinkle with remaining minced cilantro and serve.