Zippy Corn Chowder Recipe

Zippy Corn Chowder Recipe

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons butter or margarine
  • 1 (14.5 ounce) can chicken broth
  • 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
  • 3 cups frozen corn
  • 4 green onions, chopped
  • 3 cups milk, divided
  • 1/4 cup all-purpose flour
  1. 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.
  2. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.
  3. 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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