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Zippy Corn Chowder Recipe

Zippy Corn Chowder Recipe photo by Taste of Home

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"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."

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Zippy Corn Chowder Recipe

Prep: 30 min. Cook: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour

Directions

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. Yield: 8 servings (2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 190 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 617 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Zippy Corn Chowder in Quick Cooking May/June 2000, p21

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Zippy Corn Chowder

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Reviewed on Sep. 10, 2011 by lbraden

One of our favorites. Quick go to recipe with a little kick. I've added left over cooked chicken to make it a full meal.

Reviewed on Apr. 07, 2011 by ladybug810

One of my all-time favorites and I've made it countless times since it was published in Quick Cooking in 2000!

Reviewed on Sep. 30, 2010 by KWhitehead

Delicious. I made several modifications: I left out the flour and instead mashed up the potatoes after boiling to thicken the soup slightly. I also added 1 lb chopped chicken breast that I had sauteed in a pan with olive oil to make it a bit heartier. YUM!