Southwest Shrimp Corn Chowder

this has become a tried & true in our house. We have adapted it to accommodate both shrimp or turkey/chicken. Great for any time of year, and super quick to toss together.

1 bag diced potatoes (or 3 lg skin ON diced up)
2 T butter
2 T flour
1 bag corn/black bean mix frozen (or 2 cans)
1 1/2 cups half-half or milk
1 1/2 cups chicken broth
1 lb shrimp (small, thawed) or diced chicken/turkey (cooked)
1 t cayenne pepper

melt butter in large pan, saute potatoes. Add flour, stir to coat. Add corn/black bean/pepper/onion mix and all liquids. Let simmer 5-10 min. stirring. Add in shrimp/chicken/turkey & pepper. Stir & let cook another 5-8 min. We top w/a little shredded cheese once in bowls & eat w/biscuits or quesadillas. Made as above, this serves 4. I double for our 6 and am lucky to have one serving left over!