Zippy Corn Chowder

Submitted by: Amber Moeller

Makes: 8 servings

  • 1 med. onion, chopped
  • 1 med. green pepper, chopped
  • 2 T. butter or margarine
  • 1 can (14 1/2 oz) chicken broth
  • 2 lg. red potatoes, cubed
  • 1 jalapeno pepper, deseeded and chopped
  • 3 c. frozen corn
  • 4 green onions, chopped
  • 3 c. milk, divided
  • 1/4 c. all-purpose flour
  • 2 t. Dijon mustard
  • 1 t. salt
  • 1/2 t. paprika
  • 1/4 - 1/2 T. crushed red pepper flakes

In a large saucepan, saute onions and green peppers 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 c. milk. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Again, bring to boil. Cook and stir for 2 minutes or until thickened and bubbly.


« Return to Soups · Stews · Sauces