Zippy Corn Chowder Recipe
Zippy Corn Chowder Recipe photo by Taste of Home

Zippy Corn Chowder Recipe

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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."
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 8 servings


  • 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

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.


  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. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.
  2. 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.
Originally published as Zippy Corn Chowder in Quick Cooking May/June 2000, p21

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Reviewed Sep. 10, 2011

"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 Apr. 7, 2011

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

Reviewed Sep. 30, 2010

"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!"

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