Zippy Corn Chowder

By Hklbrries

"This thick, colorful chowder was so well received the first time I made it that some of us had to go without seconds. Now I make it often."

Ingredients

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tbsp butter or margarine
• 1 (14 1/2 ounce) can vegetable broth
• 2 large red potatoes, cubed
• 1 jalapeno pepper, chopped**
• 2 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp paprika
• 1/4 to 1/2 tsp crushed red pepper flakes
• 3 cups frozen corn
• 4 green onions, chopped
• 3 cups milk, divided
• 1/4 cup all-purpose flour
• **When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Leave the seeds in for spicier flavor.

Preparation

Step 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. 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.