Zippy Corn Chowder Recipe

5 4 10
Zippy Corn Chowder Recipe
Zippy Corn Chowder Recipe photo by Taste of Home
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Zippy Corn Chowder Recipe

Read Reviews
5 4 10
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 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).
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

Nutritional Facts

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

  • 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
  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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Reviews forZippy Corn Chowder

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homemadewithlove User ID: 4311884 272982
Reviewed Sep. 13, 2017

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

MY REVIEW
lbraden User ID: 3391766 203579
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."

MY REVIEW
ladybug810 User ID: 791745 69564
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!"

MY REVIEW
KWhitehead User ID: 956468 78163
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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