Zippy Corn Chowder

14 ingredients
11 steps

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 Tbsp. butter or margarine
  • 1 can (14 1/2 oz) chicken broth
  • 2 large red potatoes, cubed
  • 1 jalapeno pepper, chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 to 1/2 tsp red pepper flakes
  • 3 c frozen corn
  • 4 green onions, chopped
  • 3 c milk, divided
  • 1/4 c all purpose flour

Directions

  1. 1
    In a large saucepan, saute onion and green pepper in butter until tender.
  2. 2
    Add broth and potatoes.
  3. 3
    Bring to a boil.
  4. 4
    Reduce heat; cover and simmer for 15 minutes until potatoes are almost tender.
  5. 5
    Stir in jalapeno, mustard, salt, paprika and red pepper flakes.
  6. 6
    Add corn, green onions and 2 1/2 c milk.
  7. 7
    Bring to a boil.
  8. 8
    Combine flour and remaining milk until smooth, and gradually add to soup.
  9. 9
    Bring to a boil.
  10. 10
    Cook and stir for 2 minutes or until thickened and bubbly.
  11. 11
    Serves 8.

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