Soup - Zippy Corn Chowder

By BlueSchmoo

Ingredients

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons butter
• 1 can (14-1/2 ounces) chicken or vegetable broth
• 2 large red potatoes, cubed
• 1 jalapeno pepper, chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 cups frozen corn
• 4 green onions, chopped
• 3 cups milk, divided
• 1/4 cup all-purpose flour

Details

Servings 8

Preparation

Step 1

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.
Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings (2 quarts)