CHEDDAR CORN CHOWDER (excellent)

By curly

EXCELLENT

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 large potatoes, diced
• 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 3 cups milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 4 green onions, thinly sliced

Details

Servings 8

Preparation

Step 1

In a large saucepan, saute onion and red pepper in butter until tender.

Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.

Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil.

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions. Yield: 8 servings (2 quarts).