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  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: MAIN COURSE :: HOT SAUCE 
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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
  1. 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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