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Zippy Corn Chowder

"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."
8 ServingsPrep: 30 min. Cook: 15 min.

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).
© Taste of Home 2009 Tasteofhome Logo

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Zippy Corn Chowder (continued)

Nutrition 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.
© Taste of Home 2009 Tasteofhome Logo