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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."
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)


  • 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


  • 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.
Nutrition Facts
1 cup: 190 calories, 7g fat (4g saturated fat), 20mg cholesterol, 617mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein.

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Average Rating:
  • Lori
    Oct 3, 2020

    Does anyone know if this chowder freezes well? I've made this many times - it's absolutely delicious! - but I've never frozen it.

  • tracystr
    Nov 13, 2017

    Soon good!! Been making for years. Every one loves it!!

  • homemadewithlove
    Sep 13, 2017

    I omitted the heat due to preference. Still enjoyed by hubby. Would add cubed ham next time.

  • MSussen
    Nov 28, 2012

    No comment left

  • Kim Voisin
    Nov 17, 2012

    No comment left

  • kids chauffer
    Jan 1, 2012

    No comment left

  • lbraden
    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.

  • ladybug810
    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!

  • margo_wheeler
    Nov 8, 2010

    No comment left

  • KWhitehead
    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!