Zippy Corn Chowder

15 ingredients
8 steps

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons butter (or margarine)
  • 1 (14 1/2 ounce) can chicken broth
  • 3 large red potatoes, cubed
  • 1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 - 1/2 teaspoon crushed red pepper flakes (the more the spicier)
  • 4 cups frozen corn
  • 4 green onions, chopped
  • 3 cups milk, divided
  • 1/4 cup all-purpose flour
  • 1 cup shredded taco chips

Directions

  1. 1
    In large saucepan, saute onion and green pepper in butter until tender.
  2. 2
    Add broth and potatoes, bring to a boil.
  3. 3
    Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
  4. 4
    Stir in jalapeno, mustard, salt, paprika and red pepper flakes.
  5. 5
    Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
  6. 6
    Combine flour with remaining milk until smooth; gradually add to soup.
  7. 7
    Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
  8. 8
    Top with a pinch of taco chips and serve.

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