- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons butter or margarine
- 1 can (14-1/2 ounces) chicken 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
- 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).
Reviews forZippy Corn Chowder
"Soon good!! Been making for years. Every one loves it!!"
"I omitted the heat due to preference. Still enjoyed by hubby. Would add cubed ham next time."
"One of my all-time favorites and I've made it countless times since it was published in quick Cooking in 2000!"