Recipe Corner

Corn Chowder

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can chicken broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose 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 simer 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).

posted by Rachel @ 8:51 AM