Zippy Corn Chowder

  • Currently 4/5
This thick colorful chowder was so well received the first time I made it for my family - Now I make this hearty soup often.  Add a loaf of crusty bread and you have a complete meal.
1 medium onion, chopped
1 medium green pepper, chopped
2 Tbsp butter or margarine
1 can (14 1/2 oz) chicken broth
2 large red potatoes, cubed
1 jalapeno pepper, seeded, 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
1. In a large saucepan, saute the onion and green pepper in butter until tender.  Add the broth and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.  Stir in the jalapeno, mustard, salt, paprika and red pepper flakes.  Add the corn, green onions and 2-1/2 cups milk.  Bring to a boil.  Combine flour and remaining milk until smooth; gradually add to the soup.  Bring to a boil.  Cook and stir for 2 minutes or until thickened and bubbly. 
Serves:  8  (Makes 2 quarts)
Meal   DinnerDish   Soup
Cooking Method   SimmerPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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