Zippy Corn Chowder


  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 Tbsp. butter or margarine
  • 1 can chicken broth (14oz.)
  • 2 large red potatoes, cubed
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  • 1 jalapeno pepper, chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 3 cup frozen corn
  • 4 green onions, chopped
  • 3 cup milk, divided
  • 1/4 cup 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 cup 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.

By Robin from Washington, IA


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