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| ZIPPY CORN CHOWDER |
- 1 medium onion -- chopped
- 1 medium green pepper -- chopped
- 2 tablespoons butter or margarine
- 1 can chicken broth (14.5 oz)
- 2 large red potatoes -- cubed
- 1 jalapeno pepper -- chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (up to 1/2 tsp)
- 3 cups frozen corn
- 4 green onions -- chopped
- 3 cups milk -- divided
- 1/4 cup all-purpose flour
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- Ready in 1 hour or less. 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.
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